Pickled Carrots Recipe
Pickled Carrots Recipe photo by Taste of Home

Pickled Carrots Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon. Yield: 6-8 servings.
Originally published as Pickled Carrots in Country Woman September/October 2001, p31

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.

Reviews for Pickled Carrots

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Reviewed Jul. 4, 2012

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.

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