Spicy Pickled Carrots

Prep Time
Cook Time
Ready In

"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 is 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 by Step Method

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.


No special items needed.

3 Reviews


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)

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