A traditional pickle starts with ripe cucumbers. However, once you learn how to can carrots in a water bath canner, your idea of pickles will expand dramatically.
Pickling carrots acidifies them, so they’re safe to preserve in a water canner. They stay crisp and nutritious, and you can use them in so many ways.
Step-by-Step Guide to Canning Pickled Carrots
Pickling carrots is quick and easy. You’ll need a few special spices to get started, but that’s about it.
Equipment Needed
- Vegetable peeler
- Sharp knife
- Water bath canner
- Stainless steel stock pot
- 4 pint jars with lids and rings (for a full batch)
- Lid lifter
- Jar lifter
- Slotted spoon
- Canning funnel
- Ladle
Ingredients
- 3 ½ pounds of carrots (for a full batch)
- 5 ½ cups white vinegar
- 1 cup water
- 2 cups sugar
- 2 teaspoons canning salt
- 8 teaspoons mustard seed
- 4 teaspoons celery seed
Step 1: Purchase Your Carrots
You’ll need to buy about 3 ½ pounds of carrots for this recipe. We’ll cut them into rounds for pickling, so it’s ideal if your carrots are a bit on the large side. Very thin carrots will turn into pickled confetti (which is really hard to eat).

Carrots are often sold in large, orange-colored bags. It’s hard to truly inspect your carrots when they’re inside these bags. Ask your grocer if you can open bags to look at the produce.
If you can’t get permission to open bags, buy more than one. Sort your carrots into those you should just eat and those worthy of canning.
Step 2: Wash Your Carrots
We’ll peel carrots for this recipe, but you should still wash them before you get started. Start by rinsing them in warm water, and then use a vegetable brush or your fingers to scrape all of the dirt and debris away.
If you’re canning carrots you picked straight from the garden, you might be surprised by how dirty they are. They are root vegetables, after all!
Step 3: Peel Your Carrots
With your vegetable peeler, remove the outer skin of your carrots. This is a time-consuming process, but it’s critical to a polished final product. Go as slowly as you need to.
Since you’ve washed your carrots, the peels could be safe to eat. I like to toss them into a salad instead of just throwing them away.
Step 4: Chop Your Carrots
With your very sharp knife, remove the very top and the very bottom of your carrots. Then, chop your carrots into ½-inch rounds. Rinse them again once you’ve cut them to remove any remaining debris and dirt.

When you’re done, you should have about 2.5 pounds of prepared carrots ready for the canner.
Step 5: Prepare Your Brine
All pickles require a brine. This is a really smelly step, so I always turn on the kitchen vent before I get started. Otherwise, the air gets too scented to breathe.
Combine 5 ½ cups of white vinegar, 1 cup of water, 2 cups of sugar, and 2 teaspoons of canning salt in your stainless steel pan. Bring the liquid to a boil and keep it there for 3 minutes. Stir it occasionally to keep it from scorching or sticking.

Step 7: Prepare Your Jars and Lids
While your brine is cooking, turn to your jars. Inspect all of your jars and set aside anything that’s chipped or cracked. Broken jars like this won’t seal properly. They might even break in the canner and cause you to lose part of your hard work.
Wash your jars in warm water and soap. Place them in your canner and cover them with water. Put the canner on medium heat, and let the jars simmer while you work. This step ensures they are heat tested and very clean before you fill them.
Put your lids in a saucepan and cover them with water. Put the pan over low heat and allow the adhesive to soften.
Step 8: Cook Your Carrots
Place your prepared carrots in your prepared brine and bring the liquid back to a boil. Reduce the heat, and let the carrots simmer for about 10 minutes.

Your carrots will be about half-cooked at this step, so they’ll be a little bit soft. They’ll cook the rest of the way in your canner.
Step 9: Add Spices to Your Jars
This recipe is spicy and tangy, but you won’t put the seeds in the brine. You’ll pop them in the jars instead.
With your jar lifter, remove your clean jars from the canner. Place 2 teaspoons of mustard seed and 1 teaspoon of celery seed in the bottom of each jar.

Step 10: Fill Your Jars
Scoop your carrots out of the brine and place them inside your jars. I like to shake the jars as I fill them, so I can get the carrot rounds to nestle and fit together tightly.
Leave a full inch of space between the top of the jar and the top of your layer of carrots. Even though they’re slightly cooked, carrots will expand in the canner.

Next, top off with brine. Leave a ½ inch of headspace for the brine to boil.
Run a knife around the edge of the jar to remove any trapped air. I move really slowly during this step, as carrots really do trap air.
Step 11: Apply Your Lids and Rings
Since you’ve manipulated your jars to remove the air, some brine may have spilled. It happens! Dampen a paper towel and run it across the top of each jar. This step ensures the jars are clean and the lids can bind.
With your lid lifter, remove the lids from the bath. Apply one to each jar and secure it with a ring. Tighten it until it’s finger-tight. That means the lid is secure, but the ring is loose enough to allow the air to escape from the jar during canning.

Step 12: Process Your Jars
Place your prepared jars inside the canner, and ensure they’re covered with at least an inch of water. Cover the water canner. Bring the water to a boil, and then set the timer.
Process your jars for 15 minutes. Adjust for your elevation as needed.

Step 13: Let Jars Rest
When your processing is done, take the lid off the canner and turn off the heat. Let the jars rest inside the canner for 5 minutes. This step allows the contents of the jars to stabilize.
With your jar lifter, remove the jars from the canner. Keep them completely upright as you move them. Tipping could raise the risk that the lids won’t seal. Place your jars on a cutting board or a towel and leave them for 24 hours to rest.

Photo caption: These carrots are fresh from the canner. Notice how well the spices are distributed throughout the brine.
Step 14: Check Your Seals
After a day, remove the rings from your jars. Press in the center of your lids and listen for a pop or click. If you hear it, the jars didn’t seal. They should go in the refrigerator (and not long-term storage).
Write the date on the top of all of your approved jars, and place them in a cool and dark space. Ideally, that storage room will have low humidity, too.
Step 15: Allow the Brine to Work
You may be tempted to eat your carrots right away. However, the brine needs a little time to penetrate the carrots and make them tasty. Wait at least 5 days before eating them.
How Long Do Pickled Carrots Last?
The USDA says all home-canned goods should be eaten within 1 year. Waiting too long can mean your canned items change color (and no one likes brown carrots). After a year, the risk of seal failure rises, too.
Ideas for Using Canned Pickled Carrots
Pickled carrots are much more versatile than you might imagine. Here are some of my family’s favorite ways to eat them:
- Sprinkle tacos with pickled carrots for a surprising bite.
- Add pickled carrots to meat-based sandwiches, including tuna and roast beef.
- Serve pickled carrots with your next cheese plate.
- Put pickled carrots in your salad rolls for extra crunch.
- Eat them right out of the jar instead of bad-for-you salty bits (like chips).
- Serve pickled carrots as a side dish.
- Top crackers or rice cakes with pickled carrots.
- Chop your pickled carrots and add them to salads.
- Spice up your tuna salad with pickled carrots.
- Add your carrots to a grain bowl with chicken or pork.

Equipment
Ingredients
- 3 ½ pounds of carrots for a full batch
- 5 ½ cups white vinegar
- 1 cup water
- 2 cups sugar
- 2 teaspoons canning salt
- 8 teaspoons mustard seed
- 4 teaspoons celery seed
Instructions
Purchase Your Carrots
- Start with about 3 ½ pounds of firm, larger carrots. Avoid thin ones, as they can turn into pickled confetti. Inspect the carrots carefully if they’re in a bag—sometimes they’re not all up to par for canning.
Wash Your Carrots
- Rinse your carrots under warm water, scrubbing with a vegetable brush or your fingers to remove dirt and debris. If you’re using homegrown carrots, they’ll need extra cleaning.
Peel Your Carrots
- Peel the outer skin of the carrots with a vegetable peeler. It’s a bit tedious, but necessary for a clean, polished end result. Don’t toss the peels—they make a great addition to a salad!
Chop Your Carrots
- Trim the tops and bottoms off the carrots, then cut them into ½-inch rounds. After chopping, give them another rinse to remove any lingering dirt.
Prepare Your Brine
- In your stock pot, combine the white vinegar, water, sugar, and canning salt. Bring to a boil, stirring occasionally, and let it boil for about 3 minutes until the sugar dissolves completely.
Prepare Your Jars and Lids
- Inspect your jars for cracks. Wash them with warm soapy water, then place them in the canner and cover with water. Let the jars simmer on medium heat. Simmer the lids in a separate saucepan over low heat to soften the adhesive.
Cook Your Carrots
- Place the prepared carrots in the brine and bring it back to a boil. Reduce heat and let the carrots simmer for about 10 minutes. The carrots will soften slightly but remain crisp.
Add Spices to Your Jars
- Using your jar lifter, carefully remove the jars from the canner. Place 2 teaspoons of mustard seed and 1 teaspoon of celery seed at the bottom of each jar.
Fill Your Jars
- Scoop the cooked carrots from the brine and place them into the jars. Shake the jars gently to pack the carrots tightly, but leave a full inch of space at the top to allow for expansion during the canning process. Pour the hot brine over the carrots, ensuring a ½-inch headspace.
Remove Air Bubbles
- Use a non-metallic utensil (like a knife) to gently remove any trapped air bubbles. Be sure to move slowly to prevent pushing the carrots out of place.
Apply Your Lids and Rings
- Wipe the rims of the jars with a damp paper towel to ensure a clean seal. Use your lid lifter to place lids on each jar, then screw the rings on until fingertip-tight—just tight enough to secure, but not overly tight.
Process Your Jars
- Place the jars into the canner, ensuring they’re covered by at least an inch of boiling water. Bring the water to a boil and process pint jars for 15 minutes (adjust for altitude as needed).
Let Jars Rest
- After processing, remove the canner lid and turn off the heat. Let the jars sit in the canner for 5 minutes. Then, carefully lift the jars out with a jar lifter and place them on a towel or cutting board to cool completely. Leave them undisturbed for 24 hours.
Check Your Seals
- After 24 hours, check the seals by pressing the center of the lids. If it doesn’t pop back, the jar sealed properly. If it does pop back, the jar didn’t seal and should be refrigerated.
Store Your Pickled Carrots
- Label your jars with the date and store them in a cool, dark place. Pickled carrots are best eaten within one year, but they’ll stay safe for that period. A dry, low-humidity space like a basement or cellar is ideal.
Notes
- Carrot Size: Choose larger carrots to prevent them from becoming too small during slicing. Small carrots tend to break up into little pieces, making them less appetizing for pickling.
- Spices: You can adjust the amount of mustard seed and celery seed according to your taste preferences. Experiment with other spices like peppercorns or dill for different flavor profiles.
- Altitude Adjustment: Be sure to adjust processing times based on your altitude. At higher elevations, you may need to add extra time to ensure proper sealing.
- Storage: Canned pickled carrots should be stored in a cool, dark place with low humidity. Once opened, they should be refrigerated and eaten within a few weeks.
