Belarus Pickled Carrots Recipe

5 1 1
Belarus Pickled Carrots Recipe
Belarus Pickled Carrots Recipe photo by Taste of Home
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Belarus Pickled Carrots Recipe

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5 1 1
Publisher Photo
My mom’s holiday buffet always included these pickled carrots. I kept the tradition going, then passed the recipe to my daughter. In our family, it isn't a party without this dish. —Lily Julow, Lawrenceville, GA
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 pounds medium carrots, cut diagonally into 1/8-inch slices
  • 3 bay leaves
  • 2 teaspoons caraway seeds
  • 2 cups water
  • 1 cup sugar
  • 1 cup cider vinegar
  • 2 tablespoons kosher salt

Directions

Place carrots and bay leaves in a large bowl. In a dry small saucepan, toast caraway seeds over medium heat 1-2 minutes or until aromatic, stirring frequently. Stir in water, sugar, vinegar and salt. Bring to a boil. Pour over carrots. Refrigerate, covered, overnight to allow flavors to blend.
Transfer mixture to covered jars. Refrigerate up to 1 month. Yield: 10 servings.
Originally published as Belarus Pickled Carrots in Taste of Home December 2015, p45

Nutritional Facts

1/4 cup: 38 calories, 0 fat (0 saturated fat), 0 cholesterol, 74mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 1g protein.

  • 2 pounds medium carrots, cut diagonally into 1/8-inch slices
  • 3 bay leaves
  • 2 teaspoons caraway seeds
  • 2 cups water
  • 1 cup sugar
  • 1 cup cider vinegar
  • 2 tablespoons kosher salt
  1. Place carrots and bay leaves in a large bowl. In a dry small saucepan, toast caraway seeds over medium heat 1-2 minutes or until aromatic, stirring frequently. Stir in water, sugar, vinegar and salt. Bring to a boil. Pour over carrots. Refrigerate, covered, overnight to allow flavors to blend.
  2. Transfer mixture to covered jars. Refrigerate up to 1 month. Yield: 10 servings.
Originally published as Belarus Pickled Carrots in Taste of Home December 2015, p45

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apschwartz User ID: 1393337 246701
Reviewed Apr. 6, 2016

"I made this Easter Sunday for a crowd and it went over very well despite the skepticism when told they were picked carrots. I served it as a salad and my husband and I loved it! Will definitely make this again!!"

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