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Pickled Baby Carrots


6 (90 mL) finely chopped fresh oregano, or 2 tablespoons (30 mL) dried
1/4 cup (50 mL) chopped sweet red pepper
1/4 cup (50 mL) chopped sweet green pepper
1/2 teaspoon (2 mL) red hot pepper flakes
4 small garlic cloves
2 pounds (1 kg) peeled baby carrots
3 cups (750 mL) white vinegar
1 cup (250 mL) granulated sugar
2/3 cup (150 mL) water
2 teaspoons (10 mL) pickling salt


Mix together oregano, sweet pepper and hot pepper flakes, and divide equally between 4 hot, sterilized, pint-size (500 mL) jars. Add a clove of garlic to each jar and fill with carrots, leaving 1/2 inch (1 cm) headspace. Meanwhile, in a medium saucepan, combine vinegar, sugar, water and salt; bring to a boil.

Pour hot liquid over carrots to within 1/2 inch (1 cm) of rim. Remove any trapped air from jars by inserting a small wooden or plastic spatula between the carrots.

Process in hot water bath, following directions below.

Makes 4 pint (500 ml) jars.

Pickled Baby Carrots

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