Show Subscription Form




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

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT