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 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.
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.
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.
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.)
More carrot recipes:
Spicy Rosemary Pickled Carrots
- 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.
This was originally published in 2010 and has been updated for 2020.