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Canning 101 – Pickled Dill Carrots

  • Author: Mavis Butterfield



4 lbs carrots, ends cut off and peeled, cut into sticks
6 cups white vinegar
2 cups water
1/2 cup pickling or canning salt
7 cloves of garlic
7 1/2 teaspoons of dill seed or fresh dill heads {be sure to get dill “seed” and not “weed”}
7 pinches of red pepper flakes


In a large stainless steel saucepan, combine vinegar, water and salt. Stir, boil over medium-high heat and stir again to dissolve salt. This is the brine.

Put 1 clove of garlic, 1/2 teaspoon of dill seed {or fresh dill} and a pinch of red pepper flakes into each sterilized hot jar.

Pack carrot sticks into hot jars to within a generous 1/2 ” to the top of the jar. Ladle hot liquid into jar to cover carrots – leaving 1/2 ” headspace. Remove air bubbles and adjust headspace by adding more pickling liquid if necessary. Wipe rim. Center lid on jar. Screw on band.

Place jars in hot water bath canner. Be sure they are completely covered with water. Bring to a boil. Process 10 minutes.

I like to use the 12 oz tall quilted jars for these. I just like the way they look in them.