Sweet Pickled Carrots
Sweet Pickled Carrots
Prep Time: 
1hour
Cook Time: 
40minutes
Sweet Pickled Carrots
Prep Time: 
1hour
Cook Time: 
40minutes
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Ingredients
1 kg carrots
 
1-3/4 cup water
 
1-1/2 cup white vinegar (5% acidity)
 
1 cup sugar
 
3 tbsp Windsor® Coarse Salt
 
4 tsp mustard seed
 
2 tsp celery seed
 
14 whole cloves
 
4 sticks cinnamon
 

 

Preparation
  1. Peel carrots; trim ends. Rinse under cool running water.
  2. Cut carrots into sticks 7 cm (2-3/4 inches) long and 0.6 – 1.27 cm (1/4 to 1/2 inch) thick.
  3. Slice any remaining carrot pieces 0.6 cm (1/4 inch) thick.
Cooking
  1. In saucepan, combine water, vinegar, sugar, and salt. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 3 minutes.
  2. Pack carrot sticks on end into sterilized half-pint jars. Fill jars with remaining carrot slices.
  3. To each jar of carrots add: 2.5mL (1/2 tsp) mustard seed, 1 mL (1/4 tsp) celery seed, 2 whole cloves and a half stick of cinnamon.
  4. Fill jars with hot brine, leaving 1.27 cm ( 1/2 inch) headspace. Remove air bubbles using a non-metal spatula.
  5. Wipe rims of jars and adjust lids. Process for 30 minutes in a boiling water bath.

Servings: 1.27 L (7 half pints)

NOTE: Processing time above is for less than 300 m (1,000 ft). For altitudes of 300 – 1,830 m (1,000-6,000 ft), process 35 minutes; above 1,830 m (6,000 ft), process for 40 minutes.

Ingredients
1 kg carrots
 
1-3/4 cup water
 
1-1/2 cup white vinegar (5% acidity)
 
1 cup sugar
 
3 tbsp Windsor® Coarse Salt
 
4 tsp mustard seed
 
2 tsp celery seed
 
14 whole cloves
 
4 sticks cinnamon
 

 

Preparation
  1. Peel carrots; trim ends. Rinse under cool running water.
  2. Cut carrots into sticks 7 cm (2-3/4 inches) long and 0.6 – 1.27 cm (1/4 to 1/2 inch) thick.
  3. Slice any remaining carrot pieces 0.6 cm (1/4 inch) thick.
Cooking
  1. In saucepan, combine water, vinegar, sugar, and salt. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 3 minutes.
  2. Pack carrot sticks on end into sterilized half-pint jars. Fill jars with remaining carrot slices.
  3. To each jar of carrots add: 2.5mL (1/2 tsp) mustard seed, 1 mL (1/4 tsp) celery seed, 2 whole cloves and a half stick of cinnamon.
  4. Fill jars with hot brine, leaving 1.27 cm ( 1/2 inch) headspace. Remove air bubbles using a non-metal spatula.
  5. Wipe rims of jars and adjust lids. Process for 30 minutes in a boiling water bath.

Servings: 1.27 L (7 half pints)

NOTE: Processing time above is for less than 300 m (1,000 ft). For altitudes of 300 – 1,830 m (1,000-6,000 ft), process 35 minutes; above 1,830 m (6,000 ft), process for 40 minutes.