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Welcome to our blog. We're ten girls documenting our adventures in #yxe. Hope you have a nice stay!

Harvest Series: Pickled Carrots

The last entry of the harvest series is inspired by others.  I've succumb to the realization that winter is approaching and with that, I've picked the last of my vegetables. Admittedly, the thought of pickled carrots has never appealed to me. My preference for carrots is in their raw form, preferably immediately upon extraction from the earth.

That being said, I have come to know a handful of incredible people who find delight in a jar of pickled carrots. So, with purpose I taught myself to pickle carrots with the intention of sharing the experiment with a collection of fine friends.  In the spirit of reciprocity, the deal is that the recipients of these carrots provide honest feedback regarding the taste, texture etc. and these ones have received positive feedback all around.

Pickled Carrots

You will need: 1L mason jar for larger carrots or 500mL for smaller carrots, carrots (naturally), vinegar, pickling salt, pickling spice, dill, garlic, peppercorns (optional).

  • 1 cup water
  • 1 cup vinegar
  • 1 Tbsp pickling salt
  • 1 tsp pickling spice
  • dill
  • garlic cloves - peeled
  • whole peppercorns (optional)

Add the water, vinegar and pickling salt in a saucepan and bring to to a boil.  While waiting for the brine to boil, prepare the jars by adding garlic, dill, pickling spice and peppercorns. The amount of dill and garlic you include is dependent upon how flavourful you want the pickles to be. I generally add 3 cloves of garlic and several sprigs of dill.  Stuff the jar with carrots. 

Once the brine has boiled, pour the brine into the prepared jar, add another sprig of dill to the top, secure the lid by tightening and there you have it - pickled carrots.  Since the brine is hot, it should seal the lid. 

Enjoy after approximately 4 weeks.

It is truly incredible, the commitment of those who do this on a frequent basis and make available to others delicious items like and savoury pickles and sweet jams at venues like the Farmer's Market.  It is with great respect that I extend a thank you to those who bring the simplest things into reach for others to enjoy. 


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