Pickles
Whole Pickled Baby Carrots
Whole baby carrots in the tested mustard-celery pickling brine.
Adapted and reviewed byCanning Vault · Cedar Ridge Ventures LLCLibrary reviewAugust 11, 2026How recipes are reviewed →
Gather
Ingredients
- 8½ cups peeled baby carrots
- 5½ cups white vinegar (5%)
- 1 cup water
- 2 cups sugar
- 2 tsp canning salt
- 8 tsp mustard seed
- 4 tsp celery seed
Preserve
Instructions
- 01
Use the Pickled Carrots procedure, leaving baby carrots whole. Simmer in boiling brine until half-cooked.
- 02
Add mustard and celery seed to jars; pack carrots and liquid with ½-inch headspace.
- 03
In a boiling-water canner, process pints 15 minutes.
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Trusted recipe source
USDA/NCHFP — Whole Pickled Baby Carrots
Canning Vault independently summarizes the tested controls in practical language; the linked authority controls an actual batch. Read our publication standards.
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