Spicy Pickled Carrots

"One of my favourite pickling recipes. You can adjust the spiciness of these by increasing or decreasing the amount of peppers to add to a jar. The longer these sit, the better they taste.Of course you can cut these into rounds if you prefer."

Original recipe yields 24 servings


  • Serving Size: 1 (99.3 g)
  • Calories 21.8
  • Total Fat - 0.1 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 1209.7 mg
  • Total Carbohydrate - 4.6 g
  • Dietary Fiber - 1.3 g
  • Sugars - 2.2 g
  • Protein - 0.5 g
  • Calcium - 17.8 mg
  • Iron - 0.2 mg
  • Vitamin C - 4.4 mg
  • Thiamin - 0 mg

Step 1

Clean carrots and slice lengthwise.

Step 2

Bring water and vinegar to a boil.

Step 3

Add salt and stir until completely dissolved; set aside.

Step 4

Place 3 sprigs dill, 3 cloves garlic and 2 Jalapeño quarters in each of (2) 1 liter or (4) 1/2 liter sterilized jars.

Step 5

Place carrots in jars.

Step 6

Pour brine over the carrots leaving about 1/4" below the collar of jar.

Step 7

Seal with sterilized lids and allow cooling until lids pop.

Step 8

Store in a cool, dry place, until ready to use, at least 4 weeks.

Step 9

Refrigerate after opening.

Step 10

Step 11

NOTE: Depending on how you slice the carrots and how many you cram in a jar, you might need to double the water, vinegar and salt mixture.

Tips & Variations

No special items needed.



Loved these! The dill really shines and I just love the spiciness. We've used them on several antipasto trays and sometimes I just put them out to snack on. Would probably be great in a Bloody Mary...

review by:
(19 Mar 2021)


These sure are spicy...you can really taste the dill and the heat...the garlic was lost...served them in my Bloody Marys...made for "Bill Board" tag game...

review by:
(28 Aug 2017)


Love these little nibbles. Great on an antipasto tray or vegetable platter to snack on. I also made one jar, with the carrots cut in rounds; they were great in a salad. Easy and really delicious.

review by:
(22 Feb 2013)