Small-batch pickled carrots

A tasty way to preserve a favourite vegetable!

I love making quick, small batches of pickles as the task feels so much less daunting when you’re not working with a whole bushel of fresh produce, as I did often while growing up in a large family. This recipe produces crunchy, tangy carrots that are great on their own, or as a garnish for salads, rice bowls and more. If you’re looking for other small-batch pickling recipes that yield fantastic results, you can check out my sweet pickle slices, zucchini relish, or Lebanese-style pickled turnips. There are many other recipes for pickles, preserves and condiments on this website, if you want further inspiration!

Ingredients

• 2 1/4 pounds (1.02 kg) fresh carrots
• 1 1/3 cups white vinegar
• 1 1/3 cups water
• 1 tablespoon coarse salt
• 1 tablespoon brown sugar
• 1 teaspoon dill seeds
• 1/2 teaspoon black peppercorns, cracked
• 3 cloves garlic, halved lengthwise

Method

• Wash and rinse three 2 cup (500 mL) canning jars and lids.
• Peel carrots and cut into sticks about 1/2 inch (1.25 cm) wide x 4 inches (10 cm) long.
• Place a pot of water just large enough to hold the carrots on high heat. When the water comes to a boil, add the carrot sticks. Cook for 3 minutes then drain the carrots and place them in a bowl of very cold water to stop cooking.to a boil.
• In another pot, combine vinegar, water, salt, sugar, dill seeds and pepper. Place over high heat and bring to a boil, then turn off burner.
• Distribute blanched carrot sticks and garlic cloves among the three jars, packing carrots in tightly. Pour hot brine over carrots, leaving 1/2 inch (1.25 cm) headspace at the top of the jars. Place lids on jars then set aside to cool. Once jars are cooled, transfer to the refrigerator. Pickles will be ready to eat in 48 hours.

Makes three 2 cup (500 mL) jars; recipe can easily be multiplied.