Pickled Carrots
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 servings.
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. —Cecilia Grondin, Grand Falls, New Brunswick
Ingredients
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1 pound carrots, cut into 3-inch julienne strips
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3/4 cup water
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2/3 cup white vinegar
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3/4 cup sugar
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1 cinnamon stick (3 inches), broken
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3 whole cloves
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1 tablespoon mustard seed
Directions
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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.
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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.
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3.
Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.
Nutrition Facts
1/2 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 20mg sodium, 25g carbohydrate (22g sugars, 2g fiber), 1g protein.
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