Sweet & Sour Pickled Carrots
Sweet, tangy, and full of old-fashioned flavor, these Amish marinated carrots are packed with sliced onion and green bell pepper in a simple vinegar brine. They make a bright, colorful pantry side dish that pairs well with sandwiches, roasts, and hearty homestead meals.
Ingredients
- 2 lb carrots, peeled and sliced into coins
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 2 cups white vinegar
- 2 cups water
- 1½ cups sugar
- 1 tbsp canning or pickling salt
- 1 tsp mustard seed
- ½ tsp celery seed
- ½ tsp black pepper
- ½ tsp garlic powder
Instructions
- Cook the carrots only until they are partly tender, about 5 minutes. You want them still firm because they will continue cooking in the jar.
- Combine the vinegar, water, sugar, salt, mustard seed, celery seed, pepper, and garlic powder in a saucepan. Bring to a boil and stir until the sugar and salt dissolve.
- Add the onion and green pepper to the hot brine and simmer about 2 minutes.
- Pack the hot carrots, onion, and pepper into hot jars, distributing the vegetables evenly. Pour the hot brine over them, leaving about ½ inch headspace or to the bottom or the neck ring.
Canning
Amish Water Bath Canning Method
Process in a water-bath canner (WB) or steam-bath canner (SB) for 25 minutes at elevations of 0–1,000 feet. If you live at a higher elevation, adjust the processing time using my family’s easy elevation chart in the Blossom & Brine™ Canning Times Guide. Start the timer at a full rolling boil, this is a boil that can't be stirred down.
📌 Instructions: How to water bath can, steam bath can, pressure can, open kettle can, and headspace.
Nutrition
| Serving: 1/2 cup Calories: 80 kcal Total Fat: 0 g Saturated Fat: 0g Total Carbohydrates: 20 g | Total Sugars: 17 g Cholesterol: 0 mg Sodium: 330 mg Fiber: 1.5 g Protein: 0 g |
