From The Garden... Pickled Carrots

 Years ago there was a restaurant we ate at that served pickled carrot slices on their salad bar. Alas, the restaurant has since burned down, and I never
had them again. This recipe from the Ultimate Southern Living cookbook is quite close to what I remember them tasting like. They sliced theirs in rounds and that is what I will do next time, and I think I will dilute the vinegar with some water as they are sharp, Try them like this and you can always drain off some of the vinegar and replace it with water.
  They are easy to make, except for slicing the carrots, another reason to cut them in rounds, and stay crisp not soggy. Make a colorful addition to a relish tray or on a plate with a meal.
  I made half the recipe and got 3 pints. If you are going to keep these any length of time, I would hot water bath them.
Pickled Carrots
Prep 20 minutes    Cook 15 minutes    Marinate 8 hours
1 ½ cups cider vinegar
1 ½ cups water
1 cup sugar
2 pounds carrots, scraped and cut into strips
2 tablespoons dill seeds
3 to 4 cloves garlic
Combine first 3 ingredients in a large pan. Bring to a boil, stirring until sugar dissolves.
Add carrots, dill seeds, and garlic; bring to a boil over medium heat. Cover, reduce heat and simmer 6 to 8 minutes. Remove from heat; cool. Cover and chill 8 hours.
To serve, pour mixture through a large mesh strainer, discarding liquid. Discard garlic if desired. Given in decorative jars or bottles they make a nice hostess gift.


  1. I love carrots, can't grow them worth a darn but love them. They do go on sell a lot and might give this a try. Thank you. Have a great day.

    1. I planted some in a pot two years ago, they were round carrots like a radish on steroids. They did fairly wel,l but I buy them in the store also.
      Our Farmers Market usually has someone who has carrots. Hope you try these and like them.

  2. I wonder how these would be, texture-wise, if you cut the carrots into sticks and then lightly steamed them. Or does the pickling process soften them a bit? I wouldn't want pickled carrots that are as hard as raw carrots.

    1. I don't know how that would work, but they don't soften much. Next time I am going to thiny slice them which was the way I first ate them at the restaurant. That would help with them not being as soft I think.


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