Curry Carrot Pickle


Carrot pickles make the perfect snack, but they're an even more delicious accompaniment to butcher or charcuterie boards. Inspired by our class last week all about building the perfect butcher board and making the pickles to go with it, we're teaching you all how to make Curry Carrot Pickles. They are sweet, and earthy, and simply addictive. (They also add that crunchy texture to your board!)


Pickling is not as hard or as scary as most people think! If you don't already have the supplies you will want to grab these few things, and then you're set to can for a lifetime! 

Our favorite supplies:
Canner with canning rack
Jar Lifter
Canning Scoop
Canning Funnel

Curry Carrot Pickles

Makes about 8 pint jars

  • about 3 lbs of peeled, chopped carrot sticks

Brine Ingredients

  • 6 cup apple cider vinegar
  • 6 cup water
  • 3 cup sugar
  • 6 TB pickling salt
  • 3 TB curry powder
  • 3 tsp turmeric

In each jar 

  • 1 tsp brown mustard seeds


  1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.
  2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.
  3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.
  4. While waiting, pour the mustards seeds into each jar and stuff tightly with carrot sticks.
  5. After brine comes to a boil, place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 niche headspace is the last line of the thread at the neck of the jar). Fill all jars this way.
  6. With a damp cloth or paper towel wipe the rim of each jar.
  7. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.
  8. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.
  9. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil. 
  10. Put lid on and process jars for 10 minutes.
  11. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight. 
  12. Next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Do you have any questions about the canning instructions, or need help troubleshooting? Leave your question in the comments, or message us on Instagram!