Update (12/18/2013): Tried these pickles tonight!  While the flavor is on-point, the texture of the pickled parsnips is weird, they are slightly chewy.  I recommend either cutting out the parsnip core/rind before pickling or coining the parsnips.

Pickled parsnips & carrots! Putting Up with ErinPickled parsnips & carrots! Putting Up with Erin

Need a quick, simple, spicy, and salty fix?  These pickles may be your answer. Depending on your preference, you can easily modify this recipe by adding more or less of any of the dry ingredients.  Or you could get creative and try different spice combinations. I’ve made countless variations of these pickles using yellow mustard seed; curious to taste the flavor differences between yellow and black mustard seeds, I experimented by swapping in black mustard for yellow in half of the pint jars.  As soon as I open a jar, I’ll report back with my findings.  If you didn’t notice it, these are essentially the same pickles using the same ingredients (albeit a different veggie) and ratios as the ZydeGo beans posted a couple of weeks ago, the only difference here is the red pepper flake substitution and the addition of bay leaves.

On another note, over the past two weeks we have been weighing our kitchen scraps to determine daily load and size requirements for our planned vermicompost (worm) bin. I am happy to report that this recipe produced a whopping 1lb 8oz of bountiful waste! I would be interested to hear if any great success stories of apartment scale vermaculture.  Odors? Compost yield? Other pests? Any advice related to the matter would be greatly appreciated.

Lastly, I have added a links page to the site showcasing a few of my relevant go-to blogs. This list is in no way complete and it will continue to grow as I increase my network and blog queue.  I welcome any suggestions and reciprocal blog love!

Pickled parsnips & carrots! Putting Up with ErinPickled parsnips & carrots! Putting Up with Erin

Pickled Parsnips & Carrots

Yield: 6 pints


  • 2 pounds carrots (peeled, quartered, and cut into strips)
  • 2 pound parsnips (peeled, quartered, and cut into strips)
  • 3-1/2 cup cider vinegar
  • 3-1/2 cup water
  • 2 Tbsp pickling salt
  • 6 garlic cloves (sliced)
  • 6 tsp red pepper flakes
  • 6 tsp mustard seed (black or yellow)
  • 48 whole peppercorns
  • 6 bay leaves
  • 3 tsp coriander seed


  1. Prepare carrots and parsnips.
  2. In a medium-sized, non-reactive pot bring vinegar, water, and salt to a boil. Remove from heat.
  3. Divide remaining ingredients between 6 pint jars. Pack carrots/parsnips into prepared spice jars.
  4. Add vinegar mixture to jars (leave approx. 1/2 inch headspace). Wipe rims, apply lids and rings (finger tight). Process in water-bath canner for 10 minutes. Remove from water and let cool on towel or drying rack for 24 hours or until sealed.
  5. Enjoy!

4 responses to Pickled Parsnips & Carrots

  1. We ordered worms in June and they’ve been kicking ass in a plastic storage tote. We’ve put a heap of scraps in there at least once a week and the guys just love it. Lately we’ve taken to blending the scraps into paste just to make it more like candy for them. There’s plenty of advice and stuff on the web (check out Rob Bob on YouTube), but I forgot most of it or didn’t have complete control over it from time to time and they just kept on keeping on.
    Once, the wind knocked off the lid and the drainage was insufficient for the heavy rain and I lamented killing all of them. I drained it in a last-ditch effort– but they were totally happy in their swampy muck bed. During the summer it often got stinking hot in there– they come out of the dirt and crowd around the lid trying to stay cool. I think worms are happy whenever they aren’t baking on a sidewalk or being piked by fish hooks.
    Flies pretty much came with it for us because it was outdoor and usually open a little bit for ventilation; that’s ok- their larvae work on the breakdown too. I wish it were fly-free now that I want to bring it inside for the winter. I think a completely fly-less situation would be tough if you use food. Eventually a single Drosphila is going to come along and change your plans with her sixty-thousand spawn. Often a cloud of flies greeted us at feeding time.
    Recently I used the castings to transplant from the summer garden to pots. The material is very dark and light weight– not soil, not compost– vermicompost. I wholeheartedly recommend having at least an experiment bin for a bit. If it doesn’t work out, put them in the fridge and Sam can introduce them to some fish.

    Good luck!

    • I know Sam watches Rob Bob. We already have a fly issue because we culture them for our poison dart frogs, hopefully it won’t be too bad. Thanks for the advice, Sam is working up plans for the bin right now, so hopefully we will have something going sooner than later! 🙂

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