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!
Pint Mason Jars
- 3 cups water
- 3 cups vinegar
- 1/4 cup sugar white
- 1/4 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 1/2 inch wide
- 6 sprigs rosemary
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 1/4 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.
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.
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