Habanero Sugar Carrots

Habanero Sugar Carrots-Putting Up with ErinHabanero Sugar Carrots-Putting Up with Erin

Holy crap people, Christmas is NEXT weekend! I personally am making a valiant attempt to not panic: over presents I haven’t yet purchased, holiday travel, holiday family plans… and/or things I haven’t done or said yet this year.. oh god. My strategy thus far has included eggnog… lots of eggnog… holiday shopping for myself, and keeping up with the usual farmers market-pickling routine. Year after year, especially this year, I’ve heard a few friends and family members mention, “Erin, I don’t know what to get you from Christmas this year.” My first thought is, “duh, shoes!?” followed by my second thought, “duh, have you tried typing pickle in to an Etsy search!?” I assume that because you’re reading a pickle blog that you’re the one in your group of friends that always receives silly, novelty pickle items during the holidays. I admittedly have three.. cough four… Christmas pickles currently hanging from my table-top tree (thank you ex.’s mom).

It is pretty amazing the things you can find if you Etsy search pickle gifts. A simple search returned: pickle pen (cute?), pickle pipe (yes, please), pickle necklace (kinda odd), pickle bottle opener (scored one of these this year!), pickle hand towels, pickle flavored chap stick (eww). Anyways, you get my drift.

Habanero Sugar Carrots-Putting Up with Erin

As I mentioned, I’ve been distracting my Christmas panic by keeping up with my weekly farmers’ market. The Durham Farmers’ Winter Market is in full swing with greens, root veggies, and ALOT of holiday cheer. Last Saturday, I scored a three-bunch bounty of colorful carrots from Red Hawk Farm, a small bio-farm located on the outskirts of Pittsboro, NC. Every year my mom asks me to bring a smorgasbord of canned things home for Christmas. For a very simplem not too funky, pickled carrot recipe I combined coined carrots, habanero peppers, and some dark brown sugar. Great as a quick fridge-pickle or water-bath canned pickle that everyone at your holiday party will enjoy.

Habanero Sugar Carrots-Putting Up with Erin

Habanero Sugar Carrots

Yield: 3-1/2 pints


  • 2 pounds mixed carrots (peeled and chopped into coins)
  • 4 tbsp dark brown sugar
  • 2 habanero peppers (de-seeded)
  • 2 cups apple cider vinegar
  • 2 cups water
  • 2 tbsp pickling salt
  • 2-1/2 tsp whole mustard seeds


  1. In a medium-sized, non-ionized pot, combine water, vinegar, sugar, and salt. Bring to just a boil.
  2. Meanwhile, pack clean jars with carrot coins, habanero slices (1/2 pepper depending on your preference), and mustard seeds leaving 1/2 inch headspace.
  3. Ladle brine over carrots leaving approx. 1/2 inch headspace. Make sure you release any air bubbles effectively.
  4. Wipe rims, apply lids and rings (finger tight). Process in a hot water canning bath for 10 minutes. Remove jars from canner, let cool on a folded towel on counter for 12-24 hours or until sealed.
  5. Store jars in a cool dry place for at least 3 weeks before serving. Shelf stable for up to one year!

5 responses to Habanero Sugar Carrots

  1. This reminds me a lot of the candied jalapeno or cowboy candy recipe. I have used my left over brine for baby carrots. I am going to have to go to Trader Joe’s next week and see if they have the tri colored carrots and try your recipe. Sounds yummy. I only have MOA Scotch Bonnets though. Believe it or not we still have our plants with peppers on them in our garage in Winston Salem. Trying to over winter them as we have for several years now.

  2. Erin, I just opened a jar of the MOA Scotch Bonnet Sugar Carrots I made per your recipe in January. My husband and I love them. Def a keeper recipe. The Scotch Bonnet pepper is so much fun to experiment with in recipes.

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