How Do I Pickle Root Veggies Like Carrots Or Beets?

“Hey there! I’ve started experimenting with gardening and canning here in Canada. I recently had a good batch of carrots and beets, and now I want to try my hand at pickling them. I’ve done a bit with cucumbers but want to expand into more root veggies. I’m not 100% sure where to start — specifically what’s different when pickling carrots and beets compared to cucumbers. Any tips for avoiding mushiness? Also, what about flavor ideas?” Thanks, William, Toronto, Canada.

How Do I Pickle Root Veggies Like Carrots or Beets?

Oh, William, welcome to the pickling world! Carrots and beets are perfect for pickling, and if you’re used to pickling cucumbers, it’ll be a pretty smooth transition. Root vegetables do bring their own challenges, but once you nail the process, there’s no turning back. You’ll want to make them in every flavor under the sun!

Before we begin, let’s take a little detour and talk about why carrots and beets behave differently when pickled compared to, say, cucumbers. Spoiler: it’s all in the texture of the veggie.

Why Pickle Root Veggies?

Unlike cucumbers, which are pretty tender, carrots and beets are dense and firm. Since root veggies aren’t as soft, they hold up really well to the long-term brining process. Plus, their natural earthiness brings a whole new flavor dimension to pickling.

If you’ve found carrots or beets to be a bit boring when eaten fresh, trust me — pickling takes things to another level. Aside from flavor, pickled root veggies are fantastic for preserving your harvests (and your sanity) when your garden’s overflowing. Plus, they’re healthy snacks, perfect for salads, or even on sandwiches for a little added vinegar punch.

Step-by-Step Guide to Pickling Carrots & Beets

Step 1: Prep Your Veggies

The first step to pickling anything — whether carrots, beets, or anything else — is prepping your veggies the right way. The goal is to get all the dirt and impurities off while ensuring they’ll absorb the pickle brine thoroughly.

Here’s how to prep carrots and beets:

• Wash and peel your carrots: Scrub them well, then peel the outer layer off. Carrots hold onto soil like it’s their job, so be thorough here.
• For beets: Wash them well and give them a scrub to remove all the dirt. You’ll want to boil or roast them until they’re tender before peeling and slicing. The skins come off much easier this way.

Once your veggies are clean, you’ve got choices. You can either leave your carrots whole if they’re young, slice them into sticks, or cut them into coins. For beets, slices or cubes work best. The size affects how quickly they’ll pickle, so try to cut them evenly for a consistent brine.

Step 2: Blanching (Optional, but Helpful!)

This is an extra step for carrots. A quick blanch can help soften up the carrots and preserve their color — especially if you’re worried about them being too tough after pickling.

Here’s how to blanch carrots:

• Bring a pot of water to a boil.
• Drop the carrots in for about 2-3 minutes.
• Drain them and immediately dunk them into an ice bath (this stops the cooking process super quick).

Beets don’t need blanching since you’ve already cooked them.

Step 3: Your Brine Mix

The brine is the star of the show when it comes to pickling. Without a good brine, you’re just storing veggies in vinegar, and there’s no fun in that! The basic brine is equal parts water and vinegar, mixed with salt and sugar. But this is where you can get creative with flavors!

Here’s a basic brine for pickling carrots and beets:

• 2 cups water
• 2 cups vinegar (white or apple cider works two different kinds)
• 2 tablespoons salt
• 2 tablespoons sugar

Now, let’s punch things up with some additional flavorings:

• Garlic cloves: Adds a garlicky savory element — don’t hold back if you’re a garlic fan!
• Dill seeds: Classic for pickles but works well with carrots too.
• Allspice or cloves: Adds warmth and a hint of sweetness, lovely with beets.
• Mustard seeds: Adds texture and a subtle tang. Mustard seeds pack a bit of heat but not too much.
• Chili flakes or fresh hot peppers: For those who love kick, add a few peppers to the jar — it’ll give your veggies a nice, slow burn of spiciness.

Step 4: Packing and Sealing the Jars

Time to pack your jars, William! Get your sterilized jars ready (if you’re not sure about sterilizing, pop ‘em in boiling water for about 10 minutes), and packing your vegetables becomes a bit of a puzzle. But a fun one.

Stack your veggies vertically for a nice presentation, and pack the jars tightly to avoid any floating as they pickle. Pour your hot brine over the veggies, making sure they’re completely submerged — it’s very important they remain covered!

Now just seal those jars tightly, pop them on the counter, and let ‘em cool down to room temperature before refrigerating.

Step 5: Waiting for Perfection

The hardest part — waiting for your pickles to fully marinate! For best results, give them 24-48 hours in the fridge before you crack the lid. But honestly, the longer they sit, the better the flavors will develop.

Carrots can take up to a week or two to really absorb that brine. Beets, with their naturally tougher texture, might need even longer — maybe two weeks. But don’t worry! I know the wait is hard but it’s so worth it.

Common Pickling Problems (and How to Fix Them)

Why Do My Carrots Get Mushy?

Carrots tend to go mushy if they’re pickled too long or boiled too soft before pickling. That’s where blanching instead of full-on boiling can help. Blanch, cool, and pickle — it keeps the crunch intact. Carrots are supposed to stay firm, so be careful not to overcook them during prepping!

Should I Peel Beets Before Pickling?

The skins on beets can be tough. After boiling or roasting them briefly, the skin will usually slide off easily. Not peeling might give you a more “earthy” taste, which could be overpowering — try a batch peeled and unpeeled to see what you prefer.

How Do I Prevent Cloudy Brine?

If your brine gets cloudy, it could be from several factors: certain vinegars, impurities in the salt, or minerals in the water. Always go for a pure pickling (non-iodized) salt, William, and use distilled or filtered water where possible. White vinegar usually works better for clearer brine. Don’t worry if it’s cloudy though — your pickles are still safe to eat!

Jar Didn’t Seal? No Problem

If you’re not planning on long-term storage, an unsealed jar isn’t the end of the world — just toss it in the fridge and eat those pickles within a couple of weeks. But if things didn’t seal and you’re aiming for pantry storage, check your lids and rings next time and make sure you’re leaving about 1/2 inch of headspace before sealing.

Flavor Combos To Try!

Pickling can be such a fun experiment and you can change up the flavors every time you make a new batch. Some classic and not-so-classic ideas to consider:

• Spicy Dill Carrots: Toss in garlic, dill, and red pepper flakes for a crunchy snack with a kick.
• Beets with Warm Spices: Add cloves, allspice, and a cinnamon stick to the brine — perfect for those cold winter days when you want something cozy.
• Lemon and Pepper Carrots: Slice up some lemon, add black peppercorns, and suddenly you’ve got a citrusy pickle!
• Sweet and Tangy Beets: Throw in a little extra sugar and some orange zest for a bright twist.

Long-Term Storage Tips

If you’re aiming to have those jars available for months from now, you’ll want to properly can them for pantry storage. Here’s a basic canning process:

1. Sterilize your jars and lids by boiling for about 10 minutes.
2. Fill your jars with the veggies, pour in your brine, and leave about 1/2 inch of headspace at the top.
3. Wipe the rims, apply your lids, and process the jars in a boiling water bath for anywhere between 10-20 minutes, depending on your altitude.
4. Let the jars cool completely before checking your seals. Store the sealed jars in a cool, dark space.

Don’t forget to label — trust me, trying to figure out if it’s carrots or beets in the middle of January is not fun!

Final Thoughts…

William, thanks for sending your question in! I hope you find the pickling process as rewarding as canning cucumbers. From the prep work to customizing your brine, pickling root vegetables like carrots and beets can be an enjoyable hobby — especially when you have your own homegrown produce to work with. Just give those veggies enough time in the brine, and don’t be afraid to play around with flavors as you fine-tune your perfect pickle recipe. You’ve got this, and your garden will thank you!