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Pickled Carrots

 Pickled Carrots
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.
6-8 ServingsPrep: 20 min. + chilling


  • 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


  • 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.