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Pickled Carrot Recipe and Pickled Squash Recipe

Updated on February 13, 2013

If you live or have spent much time in the southern part of the United States, you know that "pickling" techniques are used for much more than just making dill or sweet pickles. It's true that southerners are famous for mastering the art of deep frying just about anything. However, it's also true that southerners like to pickle foods just as much as they enjoy frying them.

If you'd like to give the art of pickling a try, check out these interesting - and tasty - recipe ideas!

Note: If you're going to enjoy your pickled veggies right away, you can use any type of jar or airtight container to prepare these recipes. However, if you're planning to store your pickled veggies for any length of time, be sure to use the proper types of containers for preserving veggies and follow the manufacturer's directions for processing.

Pickled Carrot Recipe


1 pound of carrots

3/4 cup of vinegar

3/4 cup of water

1/2 cup of sugar

1 teaspoon of pickling spice

Preparation Instructions

  • Peel carrots and cut into thin slices.
  • Fill a saucepan with water and bring to a boil.
  • Boil carrots for ten minutes, and then drain.
  • In a separate saucepan, mix vinegar, water, sugar, and pickling spice.
  • Bring mixture to a boil; reduce heat, and simmer for three minutes.
  • Place the carrots in a jar or other airtight container.
  • Pour pickling mixture over the carrots, leaving about 1/2 inch of room at the top of the container.
  • Refrigerate or process for canning.

Pickled Squash Recipe


  • 8 medium yellow squash
  • 2 medium onions
  • 1 medium bell pepper
  • 2 cups of vinegar
  • 1 teaspoon of mustard seed
  • 2 teaspoons of celery seed
  • 2 cups of sugar


  • Wash squash and cut into slices
  • Peel onions and slice
  • Wash and remove seeds from peppers, cut into thin strips
  • Combine all vegetables into a large bowl and sprinkle liberally with salt
  • Allow vegetables to sit for an hour or two, then drain liquid from container
  • In a small saucepan, bring the vinegar, sugar, and spices to a boil; allow to simmer for three minutes.
  • Place the veggies in a jars or other airtight containers.
  • Pour pickling mixture over the squash, carrots, and peppers, leaving about 1/2 inch of room at the top of the container.
  • Refrigerate or process for canning.


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