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Spicy Pickled Carrots – Sound Good?

Carrots are plentiful and can be sourced all year round so why not try something a little unusual with them like this recipe.  With hot ingredients like Jalapenos, red pepper flakes, and other additions for flavor like garlic, whole cloves, the end result is pretty tasty and a little different for the table.

This recipe will require 5 pounds of full sized carrots, which have been peeled and cut and you will get around 7 pint jars (or 3 quarts and 1 pint) from this recipe.  Its preferable to have wide mouth jars, just for ease of use.

If canned these will last a year.

Spicy Pickled Carrots


5 pounds of full-sized carrots, peeled and cut

4 jalapenos peppers, with seeds, halved lengthwise down the middle
14 whole cloves
2-1/3 tsp. crushed red pepper flakes
7 cloves of garlic, peeled and crushed slightly

5 cups distilled white vinegar (5% acidity)
2 cups apple cider vinegar
1-2/3 cups granulated sugar
5 Tbsp. pickling salt


Into each pint jar, put 1/2 a jalapeno pepper,
2 whole cloves,
1/2 tsp. crushed red pepper,
and one clove of crushed garlic.

Start a large canning pot so that it is boiling and ready when the carrots are all packed into jars. Make sure there is enough water to completely submerge the jars by about an inch.

Prepare the lids and rings.

Peel and trim both ends off the carrots. Cut them into carrot sticks that are one inch shorter than the pint jars. Pack the carrots sticks upright in the jars and fairly tightly. Put odd lengths and bits of carrots into one jar so the rest of them are as uniform as possible.

In a large pot, mix the vinegars, sugar and salt. Heat to boiling, stirring to dissolve sugar and salt. Carefully pour the hot vinegar into the jars over the packed carrots, leaving 1/2-inch headspace. (You might have extra vinegar if you did a nice job packing the carrots tightly.) Wipe the rims of the jars with a damp paper towel. At this point, if you aren’t canning these, add lids and put your refrigerator pickles in the refrigerator and eat within 4 months.

For canning: Add lids and rings and process in the boiling water bath for 15 minutes (20 for quarts). Then, turn off the heat and let the jars sit in the bath for an additional 5 minutes before removing to the counter (onto a dish towel). Let sit un-disturbed for 24 hours. Check seals. If any jars failed to seal, store in the fridge. Otherwise, store in a cool, dark place for up at a year.

Recipe via


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