Smoky Carrot Sticks

What brings the "smoke" to this canned carrots recipe? Smoked paprika. Now available in most grocery stores, this spice adds bolder (and, naturally, smokier) flavor than the paprika you grew up seeing sprinkled on deviled eggs.

Smoky Carrot Sticks
Photo: Carson Downing
Hands On Time:
30 mins
Total Time:
45 mins
6 pints


  • 4 cup distilled white vinegar

  • 2 cup water

  • ¼ cup sugar

  • 2 tablespoon kosher salt

  • 1 ½ tablespoon smoked paprika

  • 6 4-inch sprigs thyme

  • 4 pound carrots, cut into sticks


  1. In a 3-quart saucepan combine vinegar, 2 cups water, the sugar, 2 Tbsp. kosher salt, and the paprika. Bring to boiling. Boil, uncovered, one minute. Cover; keep hot on low. Pack a hot, clean pint canning jar with 1 thyme sprig and carrots, leaving 1/2-inch headspace. Pour hot brine over carrots, maintaining 1/2-inch headspace. Add lid and screw band. Repeat for a total of six jars. Place jars in a water-bath canner. Process 15 minutes, beginning timing when water returns to a boil. Let jars cool on wire racks at least 4 hours. Makes 6 pints.

Nutrition Facts (per serving)

23 Calories
5g Carbs
Nutrition Facts
Servings Per Recipe 36
Calories 23
% Daily Value *
Sodium 58mg 3%
Total Carbohydrate 5g 2%
Total Sugars 3g
Vitamin C 3mg 15%
Calcium 17mg 1%
Iron 0.2mg 1%
Potassium 161mg 3%
Folate, total 9.6mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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