Canned Sweet Pickled Carrots
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5
9 reviews
Excellent
Canned Sweet Pickled Carrots
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How to make Canned Sweet Pickled Carrots recipe, just the right amount of sweet and tangy! These are water bath boiled canned pickled carrots.
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Ingredients
- 8 1/2 cups carrots peeled garden fresh small
- 5 1/2 cups white distilled vinegar 5% acidity
- 1 cup water
- 2 cups sugar
- 2 teaspoons salt canning salt
- 3 tablespoons pickling spice
- 4 pint jars
Instructions
- Wash and rinse the pint canning jars. IF you can, keep hot until ready to use. - this can be done by placing them on a baking sheet, placing them in the oven and turning it on the lowest temperature.
- Prepare the lids and the sealing bands according to the manufacturer's directions, which should be written on the box or available on the product website.
- Wash the small carrots well and peel, if desired. I like them both ways.
- Combine the vinegar, water, sugar and canning salt in a large stockpot. Bring to a boil and boil gently for 3 minutes. ( you don't want to boil hard and boil off the liquid too much)
- Add the carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes). If you want crunchier carrots, boil until the outsides are just soft ( so that they can still absorb the vinegar) and then remove.
- Divide the pickling spice evenly between the 4 jars, placing it into the bottom. Fill the still warm jars with the hot carrots, leaving 1-inch headspace. ( that's one inch from the top) Cover the carrots with the hot pickling liquid, leaving a ½-inch headspace this time around . Remove any air bubbles by poking a knife through the carrots and liquid and adjust the headspace if needed.
- Wipe the rims of jars with a dampened, clean paper towel and then place the two pieces canning lids on.
- Process the jars in a boiling water canner for the following times- feet are above sea level: 0 - 1,000 feet - process for 15 minutes, 1,001 - 6,000 feet process for 20 minutes,and above 6,000 feet process 25 minutes.
- Let cool, undisturbed, 12 to 24 hours and then check to make sure that the seals are set ( they will indent and POP loudly)
- Let the carrots sit for a good 3-5 days before eating but they get better and better the longer they sit!
Notes
- I would double or triple this recipe to make a good 8-12 jars if you are really going to make a mess anyways, just make more and store them!
- PLEASE NOTE that the nutritional calculator adds in ALL of the brine so the calories are inaccurate on this recipe!
Nutrition Information
Show Details
Serving
4g
Calories
557kcal
(28%)
Carbohydrates
125g
(42%)
Protein
2g
(4%)
Sodium
1389mg
(58%)
Potassium
691mg
(15%)
Fiber
8g
(32%)
Sugar
112g
(224%)
Vitamin A
37535IU
(751%)
Vitamin C
8.8mg
(10%)
Calcium
138mg
(14%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 557kcal | 28% |
| Carbohydrates | 125g | 42% |
| Protein | 2g | 4% |
| Sodium | 1389mg | 58% |
| Potassium | 691mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 112g | 224% |
| Vitamin A | 37535IU | 751% |
| Vitamin C | 8.8mg | 10% |
| Calcium | 138mg | 14% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
5
9 reviews
Excellent
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