Crunchy Homemade Pickled Carrots

Every year for the holidays, I love to host large family gatherings. A big tradition that I have is to have crunchy, yummy homemade dills and carrots at these events. I grow a big garden at the farm just so I can make pickles and have healthy organic food for our family each year. These yummy snacks are so easy to make and really are one of the best parts of the meal. Plus its always fun to gather a group of friends or get the kiddos involved and make them together.



  • Carrots, fresh picked, sliced to fit jars
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon pickling salt
  • fresh dill sprigs
  • 1/2 teaspoon black peppercorns
  • 2 cloves garlic


Bring a small pot of water to a boil to sterilize the lids of the jars. Clean or peel and cut the carrots to fit your jar size.

Combine appropriate amount of vinegar, water and salt in a pot and bring to a boil. Pack the carrot sticks upright in the jars
leaving about two inches on the top and fill with herbs and garlic.

Pour the boiling brine over the carrots, leaving about a 1/2 inch of space. Wipe the rims and apply the lids and rings.

 Set jars to cool. Most will seal on their own at this point however if you’re canning the pickles, process them for 10 minutes in boiling water. Remove jars from canner and let them cool.

I usually wait about 2 months before I start eating them. They are the perfect addition to any festive event or if you are hosting a dinner party. Enjoy




4 thoughts on “Crunchy Homemade Pickled Carrots

  1. I made some sweet pickled carrots years ago and lost the recipe. That recipe was NOT a refrigerator pickle, but was processed in a water bath. It had mustard seed, white vinegar and sugar. Do you have a similar recipe?

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