Canned Sweet Pickled Carrots

How to make Canned Sweet Pickled Carrots recipe, just the right amount of sweet and tangy! These are water bath boiled canned pickled carrots.

Ingredients 

8 1/2 cups peeled garden fresh small carrots

5 1/2 cups white distilled vinegar 5%

1 cup water

2 cups sugar

2 teaspoons 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!