Canned Sweet Pickled Carrots

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipes to your collection, Canned Sweet Pickled Carrots might be a recipe you should try. For $2.33 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 555 calories, 2g of protein, and 1g of fat each. 709 people have tried and liked this recipe. It works well as a side dish. It is brought to you by The Kitchen Magpie. A mixture of water, white distilled vinegar, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 68%, this dish is good. If you like this recipe, take a look at these similar recipes: Simple Refrigerator Sweet Pickled Carrots, Sweet and Sour BBQ Chicken Sliders with Pickled Chinese Cabbage and Carrots, and Canned Pickled Beets.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

3 tbsp pickling spice

8 ½ cups peeled garden fresh baby carrots

2 teaspoons canning salt

2 cups sugar

1 cup water

5½ cups white distilled vinegar (5%)

Equipment:

canning jar

dutch oven

paper towels

Cooking instruction summary:

Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions.Wash carrots well and peel, if necessary. Wash again after peeling.Combine the vinegar, water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently 3 minutes. Add carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes).Divide the pickling spice evenly between 4 jars and place in the bottom of each clean, hot pint jar.Fill hot jars with the hot carrots, leaving 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.Process in a boiling water canner = 0 - 1,000 feet - process for 15 minutes, 1,001 - 6,000 feet process for 20 minutes and above 6,000 feet process 25 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals.Allow carrots to sit in processed jars for 3 to 5 days before consuming for best flavor development.

 

Step by step:


1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions.Wash carrots well and peel, if necessary. Wash again after peeling.

2. Combine the vinegar, water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently 3 minutes.

3. Add carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes).Divide the pickling spice evenly between 4 jars and place in the bottom of each clean, hot pint jar.Fill hot jars with the hot carrots, leaving 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace.

4. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.Process in a boiling water canner = 0 - 1,000 feet - process for 15 minutes, 1,001 - 6,000 feet process for 20 minutes and above 6,000 feet process 25 minutes.

5. Let cool, undisturbed, 12 to 24 hours and check for seals.Allow carrots to sit in processed jars for 3 to 5 days before consuming for best flavor development.


Nutrition Information:

Quickview
554k Calories
2g Protein
0.58g Total Fat
124g Carbs
10% Health Score
Limit These
Calories
554k
28%

Fat
0.58g
1%

  Saturated Fat
0.16g
1%

Carbohydrates
124g
42%

  Sugar
112g
126%

Cholesterol
0.0mg
0%

Sodium
1386mg
60%

Get Enough Of These
Protein
2g
4%

Vitamin A
37587IU
752%

Vitamin K
49µg
47%

Manganese
0.82mg
41%

Fiber
8g
33%

Iron
3mg
20%

Folate
77µg
19%

Potassium
674mg
19%

Copper
0.34mg
17%

Vitamin B6
0.33mg
16%

Calcium
141mg
14%

Vitamin B5
1mg
11%

Phosphorus
95mg
10%

Magnesium
38mg
10%

Vitamin C
7mg
9%

Vitamin B3
1mg
8%

Vitamin B2
0.12mg
7%

Selenium
5µg
7%

Vitamin B1
0.09mg
6%

Zinc
0.61mg
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

double blueberry muffin bars
Chicken peri peri (piri piri, pili pili)
Whole Grain Vegan Orange Oat Muffins
Panettone French Toast
Panna Cotta with Balsamic Strawberries
Italian Wedding Soup II
Baked Spaghetti with Ricotta
Gluten Free Pasta Salad with a Greek Kick
Creamy Poblano Mushrooms with Polenta
pickled chard stems
Food Trivia

The reason why peppers taste hot is because of a chemical compound called capsaicin, which bonds to your sensory nerves and tricks them into thinking your mouth is actually being burned.

Food Joke

My boss was complaining in our staff meeting the other day that he wasn't getting any respect. Later that morning he went to a local sign shop and bought a small sign that read, "I'm the Boss". He then taped it to his office door. Later that day when he returned from lunch, he found that someone had taped a note to the sign that said. "Your wife called, she wants her sign back!"

Popular Recipes
Whole Wheat Banana Walnut Muffins

The Lemon Bowl

Gluten Free Brownies

Healthy Recipes

Asian Shrimp Stir-Fry

Foodista

Bacon Cheeseburger Soup

The Gunny Sack

Red, White, and Blueberry Icebox Cake

Serious Eats