You'll love having a jar of these Spicy Carrots on hand. They add a delicious spicy kick to everything you serve them with!
You'll love the flavor of these canned carrots! They taste great in sandwiches, salads, and wraps–and can even be used to top pizzas or buddha bowls.
How to Make Spicy Carrots
- Add garlic, jalapeños, and pepper flakes to jars.
- Prep carrots and pack into jars.
- Boil vinegar, add sugar & salt, & pour into jars.
- Use the boiling-water method to can your carrots.
- Let cool, check seals, & store up to 1 year.
Full directions for how to make Spicy Carrots are in the printable recipe card below.
Spicy Carrots FAQs
Do I have to make my carrots spicy?
I like these carrots really hot, so I use a combination of jalapeño peppers and red pepper flakes. You can reduce the heat by adding fewer peppers or omitting the flakes. Make sure to sample your peppers for heat, as their potency varies.
How long do these spicy carrots last?
Unopened, your canned carrots will last up to 1 year. After opening, however, you should eat your carrots within a week or two. The brine will help to preserve the opened carrots for longer, but you should still store the opened jars in the refrigerator with the lid on.
Here are more canning and preserving recipes on VegKitchen.
Recipe
Spicy Carrots
Ingredients
- 5 garlic cloves sliced
- 1 jalapeño peppers sliced, with seeds
- 1 tsp red pepper flakes optional
- 2 lbs carrots
- 4 cups distilled white vinegar
- 1 cup sugar
- 3 tbsp salt
Instructions
- Divide the garlic, sliced jalapeños, and pepper flakes—if using—among three clean, hot, pint canning jars.
- Trim, peel, and cut the carrots 1 inch shorter than the jars. Pack the carrots into the jars.
- Bring the vinegar to a boil in a large nonreactive saucepan.
- Add the sugar and salt, and stir to dissolve.
- Pour the brine over the carrots, covering the vegetables by ½ inch with liquid. Leave ½ inch of headspace between the top of the liquid and the lid.
- Use the boiling-water method to can your carrots.
- Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes.
- Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes.
- Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
Notes
Nutrition
Excerpted from Put ‘em Up! A Comprehensive Home Preserving Guide for the Creative Cook from Drying and Freezing to Canning and Pickling* ©2010 by Sherri Brooks Vinton, photography by Kevin Kennefick, used with permission from Storey Publishing.
Follow this link to learn more about Sherri Brooks Vinton.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
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