Pickled Carrots

Preparation info
  • 1 half pint

    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About

When the Salad Bar Pickles are sealed, if there is at least ½ cup syrup left, consider making this recipe.


  • small carrots
  • 1 teaspoon salt
  • 1 cup water


  1. Cut enough small carrots into quarters lengthwise to fill a half-pint jar. Make a brine of the salt and water in a nonreactive bowl, and soak the carrots for 1 hour. Rinse and drain well.
  2. Heat the syrup, adding some of the additional seasonings if desired.
  3. Add the carrots, bring to a boil, and store in the refrigerator in a half-pint jar or other nonr