Rainbow Carrot Refrigerator Pickles

You're going to love this pickled rainbow carrot recipe!

After figuring out that I was going to make pickles, I went to the store to buy some canning equipment, and spent a couple of days researching how to make rainbow carrot pickles.

 I had no idea that canning was so complicated and precise!  I must admit that I got a little intimidated with the idea of actually canning carrots.  So, I decided to go with a quick pickle recipe and the refrigerator method for now (even though I'm determined to do some canning in the very near future.)

Here is a picture of the rainbow carrots I used for the pickles.

I washed and peeled the carrots, then washed them again.

Here is what the inside of the purple rainbow carrots looks like.

I cut each carrot so that they would each be the same length - and I wanted them to be long enough to go in my quart sized Ball jars.  I quartered each one lengthwise.  Then it was time to boil the carrots for 3 minutes.

Once 3 minutes were up, I rinsed the carrots under water.

I had already sterilized the jars at this point, so they were ready for the ingredients.  I added 2 tablespoons of pickling spice to each jar.

Then it was time for the rainbow carrots.

Lastly, I added my pickling liquid.  I combined 4 cups of water, 2 cups of white wine vinegar (distilled vinegar is fine too), 2 teaspoons of salt, and 6 teaspoons of sugar, and brought the mixture to a boil.  I then poured the liquid into the jars using a measuring cup with a spout.

I put the lids on the jars and allowed them to COOL COMPLETELY before placing them in the refrigerator.

Like I said, I spent a few days researching how to do this.  After reading several articles and posts, I see that the pickles are good in the refrigerator anywhere from 10 days to 3 months!  Hopefully you'll be like my family and love the rainbow carrot pickles so much, that they'll be gone before you need to worry about spoilage.

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Rainbow Carrot Refrigerator Pickles

Ingredients

• 2 quart sized jars
• 2 pounds of rainbow carrots (or regular carrots)
• 2 teaspoons pickling spice
• 4 cups water
• 2 cups white wine vinegar (or distilled vinegar)
• 2 teaspoons salt
• 6 teaspoons sugar

Instructions

1. Wash, peel, rewash, and quarter the carrots.
2. Bring a pot of water to boil.  Boil the carrots for 3 minutes.
3. Rinse the carrots under cold water.
4. Add pickling spice and cooled carrots to sterilized jars.
5. Bring water, vinegar, salt, and sugar to a boil.
6. Pour pickling liquid into each jar, filling until there is about 1/2 inch of space left in the jar.
7. Cover the jars and allow to COOL COMPLETELY on the counter before placing in the refrigerator.
8. Best enjoyed after 48 hours.

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Jordan

Hi, I’m Jordan – a work at home mom with 3 super fun little boys. I love entertaining guests and want to help you make entertaining easy!

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