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    Home » Canning and Preserving

    Spicy Rosemary Pickled Carrots

    LAST UPDATED: September 24, 2020 PUBLISHED: September 24, 2020 By Pam Greer 25 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    One bite of these Rosemary Spicy Pickled Carrots and you'll have to force yourself to stop eating them!

    They are spicy, herby, sweet and tangy and you totally can't stop with just one!

    Serve them as a side dish, a snack or they are great on an appetizer board!

    Pickled carrots in a jar with a rosemary sprig.

    Pickled vegetables are one of my favorite snacks to have on hand. I have jars of canned pickles lining the shelves in the basement and I have jars of quick pickles in the fridge.

    They are so versatile. You can chop them and add to salads, serve as a quick side dish, pile them on appetizer trays and my favorite - grab one every time you open the fridge.

    I try not to play pickle favorites, I love them all, but these spicy pickled carrots are amazing! Spicy with a lovely herby flavor from the the rosemary.

    Click here to pin this now!

    Rosemary, carrots, red peppers, and garlic.

    Ingredients:

    4 lbs carrots - peel them and cut them into strips about 4 inches long and about ½ inch thick.

    Hot peppers - you'll need 6 hot chili peppers.

    Garlic - 6 cloves of garlic, peeled.

    Rosemary - six sprigs about 3 inches long. You can omit if you want just spicy pickled carrots.

    Peppercorns - I used mixed, you can use all black.

    Sugar - regular white granulated sugar.

    Salt - use pickling salt if you have it, or a kosher salt with no additives.

    Vinegar - I used regular distilled white vinegar.

    Instructions:

    Please view general canning instructions on this post: Water Bath Canning.

    Prepare the jars and water bath as in the instructions in the above link.

    In a pot, over high heat, combine the water, vinegar, sugar, salt and peppercorns. You want to bring it to a boil and then reduce the heat to medium and let it simmer for 5 minutes.

    Take your sterilized jars out of your water bath and working with one jar at a time, place one garlic clove and one chili pepper in each jar.

    Pack the carrots, standing up, in each jar. The tighter you pack them the less chance that they will float (you can see that mine floated some.)

    Nestle in a sprig of the rosemary and pour some of the vinegar solution over the carrots into the jar. You want to leave ¼ inch head space at the top.

    Use a wooden or plastic chop stick to release the bubbles and wipe the rims clean. Place lids on jars (again, see the general link above.)

    Do this for each jar.

    Process in a boiling water bath for 15 minutes. Remove from the water, and place on a towel. Wait to hear the satisfying ping!

    If you have any that didn't seal, just store them in the fridge and eat them first!

    As with most pickles, they get even better with age. You'll want to let these age for about 2 to 3 weeks before trying them. I try to eat all my canned goods within a year.

    Glass jar with carrot sticks and rosemary sprig.

    These are so good! I had to stop myself from eating most of the jar!

    They are crisp, spicy, sweet and tangy. The rosemary adds a lovely herby flavor, but you can omit it if you want just spicy pickled carrots.

    I found this recipe in Well Preserved, one of my favorite small batch canning books (link in recipe card.)

    Click here to pin this now!

    More carrot recipes:

    Honey Orange Glazed Carrots

    Za'atar Roasted Carrots

    Balsamic and Honey Roasted Root Vegetables

    Carrot Top Pesto

    Browse:

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    Canning and Preserving

    Jar of pickled carrots with a rosemary sprig.
    Print Pin Save Saved!
    4.89 from 27 votes

    Spicy Rosemary Pickled Carrots

    These pickled carrots are spicy and herby and utterly addictive! They are great for snacking, as a side dish and perfect on a cheese board!
    Course Condiment
    Cuisine American
    Prep Time 30 minutes
    Cook Time 20 minutes
    Total Time 50 minutes
    Servings 20
    Calories 58kcal

    Ingredients

    • 3 cups water
    • 3 cups vinegar
    • ¼ cup sugar white
    • ¼ cup pickling salt or kosher salt
    • 2 tbsp black peppercorns or mixed
    • 6 cloves garlic peeled
    • 6 red chili peppers
    • 4 lbs carrots peeled, cut into 4 inch long sticks about ½ inch wide
    • 6 sprigs rosemary

    Instructions

    • Process jars and lids following general canning instructions - link in notes.
    • Combine the water, vinegar, sugar, salt and peppercorns in a small pot and bring to a boil over high heat. Reduce the heat to medium and simmer for 5 minutes.
    • Working with one jar at a time, add 1 clove of garlic and 1 chili pepper into the jar. Pack the jar tightly with carrot sticks. About half way through packing them, nestle in your rosemary sprig.
    • Pour the vinegar solution over the carrots, leaving ¼ inch head space. Tap the jar gently on the counter to release air bubbles (or use a small skewer inserted) add more vinegar solution if you need to.
    • Wipe the rims clean and place the lids on the jars. Process in boiling water bath for 15 minutes.
    • When time is up, remove the jars from the water and set them on a towel. You should hear a ping as they cool.

    Notes

    Link --> General water bath canning instructions
    If any jars do not seal, you can try reprocessing them or just put them in the fridge and eat them first. 
    These are best after they sit for a couple of weeks to develop the flavor.  
    These will stay good for a long time, but I like to try and eat all my canned goods within a year of canning. 
    This makes about 5-6 pints. 

    Equipment

    Pint Mason Jars
    Well Preserved
    Jar Lifter

    Nutrition

    Calories: 58kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1480mg | Potassium: 310mg | Fiber: 3g | Sugar: 7g | Vitamin A: 15201IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg

    This was originally published in 2010 and has been updated for 2020.

    More Easy Small Batch Canning and Preserving Recipes

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    Reader Interactions

    Comments

    1. Country gal says

      December 31, 2020 at 6:44 pm

      3 stars
      I followed the directions for these pickles using baby carrots but the outer part of the carrots were soft, with just a bit of crunch in the middle. What can I do for next time to have a crunchier carrot?

      Reply
      • Pam Greer says

        January 02, 2021 at 9:33 am

        Use fresh carrots instead of the baby carrots. I find that baby carrots are already getting soft on the outside from all the moisture inside the bag.

        Reply
    2. Kathryn Donangelo says

      September 24, 2020 at 12:00 pm

      5 stars
      I just canned these and can NOT wait to try! They smelled so good and looked beautiful. Thank you for this great recipe! I won't be wasting carrots anymore that's for sure!

      Reply
    3. Jess says

      September 24, 2020 at 11:50 am

      5 stars
      Oooh, I have a rosemary bush in my garden just waiting for me to make these carrots!

      Reply
    4. Shanna A. says

      September 24, 2020 at 11:00 am

      5 stars
      These looks so good! I can wait to make these this weekend.

      Reply
    5. Nart at Cooking with Nart says

      September 24, 2020 at 10:14 am

      5 stars
      This is such a great idea. Never added rosemary to my homemade pickles even though I grow it. Gonna have to start doing that!

      Reply
    6. Christy says

      September 24, 2020 at 10:07 am

      5 stars
      These look delicious! I didn’t have enough carrots to can this year but am saving this one for our next harvest. 🙂

      Reply
    7. Judi says

      February 27, 2010 at 5:50 pm

      I think I would get just as much enjoyment from looking at these stacked up in the pantry. Very nice! I know I would enjoy eating them.

      Reply
    8. Joanne says

      February 27, 2010 at 1:11 pm

      It never ceases to amaze me all the things that you can pickle. Carrots, cherries, essentially anything. Crazy.

      Reply
    9. Celestial Charms says

      February 27, 2010 at 3:22 am

      Wow, even if I wasn't interested in food, which I certainly am, I would come here just to ooh and ahh at your fantastic photos. I get really inspired looking at them. I've always wanted to start canning food. I have dozens of glass canning jars, but they are just sitting in the cupboard holding food stuff like rice and popcorn 🙁
      Have a wonderful weekend.
      Maureen

      Reply
    10. Natashya KitchenPuppies says

      February 26, 2010 at 11:57 pm

      Lovely! You are such an inspiration with your canning.

      Reply
    11. Chris says

      February 26, 2010 at 10:34 pm

      Larry was talking about canning today. I really need to learn to do that. Those carrots look awesome!

      Reply
    12. Mimi says

      February 26, 2010 at 7:45 pm

      Your carrots look beautiful and will look so pretty on your pantry shelf. You should think of enter your canning in the county fair if you have one in your area.
      Mimi

      Reply
    13. Spuds says

      February 26, 2010 at 6:47 pm

      I think we will do the pickled carrots as our Saturday Activity. We are throwing a "Luau" tonight and I have to tell you... The food is smelling AWESOME!!! I'm glad the weather decided to cooperate!

      Reply
    14. Kim says

      February 26, 2010 at 6:28 pm

      The carrots look beautiful in the jars! I bought some canning supplies this past summer. I started reading about canning and safety and got scared off. I returned it all the next day 🙁

      Reply
    15. Marjie says

      February 26, 2010 at 5:36 pm

      Well, was there a law saying you can't participate in some event sort of private-like? I don't think so. And when the result is as pretty as those carrots, they should extend the invitation sort of special-like to you!

      Reply
    16. Barbara says

      February 26, 2010 at 5:26 pm

      Everytime I see Foodie Friday I think about it. Problem is, I don't always do a post on Fridays! Try to do one every 5 days or so. This won't work for me.
      But the canning will work. Not that I need to be tied down to a day or date, but I can do what you did...on my own when I have time. So I read your post with interest. I think the carrots will be great pickled! I may just try this!

      Reply
    17. Kat says

      February 26, 2010 at 5:24 pm

      Carrots sure do make for a beautiful, colorful display in a jar. I have never canned carrots. Also love your photo a day page. I am finding myself looking forward to that post daily.

      Reply
    18. buffalodick says

      February 26, 2010 at 9:24 pm

      Canning is a production! We have the equipment, as my wife was a country girl- but you gotta be ready to make a lot to be worth the effort! I barter with my sister-in-law for canned goodies!

      Reply
    19. George Gaston says

      February 26, 2010 at 4:05 pm

      Pam... your pickled carrots look awesome! And I know they will be delicious when you try them. How could they not, looking like that.

      I need to try pickling some carrots, too. Thanks for a great recipe...

      Reply
    20. grace says

      February 26, 2010 at 8:55 pm

      dill-pickled carrots, i like. rosemary-pickled carrots? frankly, that sounds even better.
      meanwhile, deadlines stink--sorry you missed the canning-challenge boat but i'm glad you're playing anyway!

      Reply
    21. A Year on the Grill says

      February 26, 2010 at 3:31 pm

      Looks great ... you joiner you

      Reply
    22. Lea Ann says

      February 26, 2010 at 1:41 pm

      These carrots look beautiful. I'm somewhat canning challenged. I really should give it more of an effort.

      Reply
    23. Allie and Pattie says

      February 26, 2010 at 1:23 pm

      I LOVE this- will have to try these. There is no vegetable that isn't better with fresh herbs
      xoxo Pattie

      Reply
    24. La Table De Nana says

      February 26, 2010 at 12:47 pm

      Good for you and doing so much~ The carrots ..what can I say?I love clear jars w/ "GOOD THINGS" in the them adorned w/ herbs..To me? Beautiful:)

      Reply

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