Spicy Pickled Carrots Canning Recipe + 4 Other Canning Recipes from Canadian Food Bloggers

Pickled carrots… have you had them before? They are SO GOOD and so simple to make. Best of all, since carrots are readily available 12 months out of the year, you can always whip up a new batch when you start to run low. 

These carrots are cold packed so they are nice and crunchy (I’m not a fan of cooked carrots) and the chilli flakes gives them a nice bit of heat. My family has already put in their orders for pickled carrots for Christmas gifts. Whip up a big batch of them for foodie gifts. 

If you don’t want to can them, follow the recipe and omit putting the filled cans in boiling water for 15 minutes, instead place the carrots in your fridge and consume within 3 months. 

If you are new to canning please visit my Canning 101- Tips and Tricks To Get You Started Canning Today post for all the info you need to go from thinking that canning is scary to simple. One of the things that I was always scared about with canning was botulism. I recently discovered that botulism can’t live in acid so canned pickles and canned fruit aren’t at risk! That took a huge weight off of my mind, I hope it does yours too!

Are you ready? Let’s Get Started!

Spicy Pickled Carrots Canning Recipe

Ingredients-

• 4 pounds of carrots
• 3 cups of vinegar
• 2 cups of water
• 2 tablespoons of sugar
• 2 teaspoons of kosher salt
• 1 clove of garlic per jar
• 1 teaspoon of pickling spice per jar
• 1 teaspoon of chilli flakes per jar (this gives a mild to medium heat, add more or less depending on how spicy you want your carrots.

Other Materials-

• Canning pot
• 1/2 litre mason jars with lids and rings
• Canning rack or canning rings tied together and set inside pot (see Canning 101)
• Stock pot or large saucepan for brine
• Small saucepan for hot water bath for canning lids
• Jar lifter and magnetic lid lifter (optional)

Instructions-

1. Clean your mason jars (you can do this in the dishwasher).
2. Fill your canning pot with water and set it on the stove to boil on high heat (Your canning pot needs to be big enough that when you put your mason jars in there is 2 inches of boiling water above the lids)
3. In a stockpot or large saucepan mix your vinegar, water, salt and sugar and bring to a boil.
4. In a small saucepan heat water (do not bring to a boil) and drop your canning lids in to heat. 
5. Wash your carrots. Peel them if you would like or leave the peel on like I did.
6. Cut your carrots into “carrot sticks” 
7. Pack each of the jars with 1 clove of garlic, bruised (I do this by hitting it with the side of a chef’s knife), 1 teaspoon of pickling spice, 1 teaspoon of chili flakes and your carrot sticks. 
8. Pour boiling brine into mason jars, over carrots, leaving 1/2 inch of headspace (the area between the liquid and the rim of your jar.)
9. Wipe the rim of the jar with a towel dipped in hot water, put on a lid that has been soaking in hot water then screw on a ring until it is fingertip tight.
10. When you have enough jars prepared to fill your canning pot, carefully lower your jars into the boiling water. Wait for the water to return to boiling then set your timer for 15 minutes.
11. When 15 minutes is up, carefully remove your hot jars from the pot and set them on top of a dishtowel or hot pads on your counter. Wait for every canners favorite sound… the pop, pop, pop of the jars sealing!
12. 24 hours later check to make sure all of your jars have sealed. You will know that they are sealed because the center “button” of the can won’t pop up and down when you press on it or turn your jar upside down. If any jars haven’t sealed they are still fine to eat, just store them in the fridge and consume first. 

That’s it! Super easy right? If you have any questions make sure you pop them in the comment field below. Have I given you the canning bug? I’ve teamed up with 4 other bloggers to show you that canning is easier than you think. No matter how much experience you’ve had, there’s a sweet or savoury recipe for you!

Check them out!

Honey & Rosemary Blackberry Jam by Shauna from Satori Design for Living

Homemade Sweet Crunchy Pickles by Angie from Echoes of Laughter

Refrigerator Pickles by Lucy from Craftberry Bush

Blueberry Baked Brie Topping by Heather from Home to Heather

Spicy Pickled Carrots + Canning 101 Tips and Tricks by Crystal from Sew Creative

If you’re new to canning please make sure to check out my Canning 101- Tips and Tricks to Get You Started Canning Today. I’ll be sharing lots more canning recipes in the next few weeks so please make sure you stop by and/or subscribe to my newsletter in the bar at the top of your page.

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Feel free to drop and canning questions you may have in the comments field below. If I don’t know the answer, I’ll do my best to figure it out for you.