Pickled Carrots Recipe

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The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich.

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Pickled Carrots Recipe

Prep: 20 min. + chilling

Yield: 6-8 Servings

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Ingredients

1 pound carrots, cut into 3-inch julienne strips
3/4 cup water
2/3 cup white vinegar
3/4 cup sugar
1 cinnamon stick (3 inches), broken
3 whole cloves
1 tablespoon mustard seed

Directions

Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside.
In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots.
Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon. Yield: 6-8 servings.

Nutritional Facts 1 serving (1/2 cup) equals 103 calories, trace fat (trace saturated fat), 0 cholesterol, 20 mg sodium, 25 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Pickled Carrots in Country Woman September/October 2001, p31

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Pickled Carrots

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Reviewed on Jul. 04, 2012 by PatsCookin

I've been making a similar recipe for years using a sugar substitute. I don't use mustard seed and I use 2 cinnamon sticks and 6 cloves. I keep a container of them in the fridge for a quick snack or to serve with sandwiches.