Pickled Carrots


Quantity: 4

Jar size: Pints


2¾ pounds peeled carrots (about 3½ pounds as purchased) 

5½ cups white distilled vinegar (5%) 

1 cup water 

2 cups sugar 

2 teaspoons canning salt 

8 teaspoons mustard seed 

4 teaspoons celery seed 


1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash and peel carrots well. Wash again after peeling and cut into rounds that are approximately ½-inch thick.

3. Combine vinegar, water, sugar and canning salt in an 8-quart Dutch oven or stockpot.

4. Bring to a boil and boil gently 3 minutes. Add carrots and bring back to a boil.

5. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes).

6. Meanwhile, place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.

7. Fill hot jars with the hot carrots, leaving 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace.

8. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.

9. Process jars immediately in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

15 min

20 min

25 min

Source: National Center for Home Food Preservation