Tested till perfect Refrigerator Pickled Baby Carrots

Refrigerator Pickled Baby Carrots

You don't need canning equipment to pickle these carrots. Serve them with crackers and cheese or p?.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

  • rating starrating starrating starrating starrating star
  • Portion size 6 cups (1.5 L)


  • 1 bag (2 lb/1 kg) 1bag (2 lb/1 kg)baby carrotbaby carrots
  • 1 cup 1cuppearl onionpearl onions, peeled
  • 6 sprigs 6sprigsthyme
  • 6 6clove garliccloves of garlic
  • 3 3dried hot chili peppers
  • 3 3bay leafbay leaves
  • 1 tsp 1tspmustard seeds
  • 1 tsp 1tsppeppercorns
  • 2-1/3 cups 2-1/3cupswhite wine vinegar
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In saucepan of boiling salted water, cook carrots until tender-crisp, 5 minutes. Drain and rinse under cold water.

Evenly divide carrots, onions, thyme, garlic, chili peppers, bay leaves, mustard seeds and peppercorns among three 2-cup (500 mL) canning jars; cover with vinegar. Seal and refrigerate for 5 weeks before using. (Make-ahead: Refrigerate for up to 1 year.)

Nutritional Information Per pickle: about

cal 4 pro 0 total fat 0g sat. fat 0g
carb 1g fibre 0 chol 0mg sodium 5mg

% RDI:

iron 1 vit A 20
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