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Mom’s Pickled Carrots
My mother is the only other person I've known to make this recipe. In fact, when I take it to a potluck or picnic, no one has ever heard of pickled carrots. But once they try them, they are hooked. —Robin Koble, Fairview, Pennsylvania
Ingredients
- 2 pounds carrots, cut lengthwise into 1/4-in.-thick strips
- 1-1/2 cups sugar
- 1-1/2 cups water
- 1-1/2 cups cider vinegar
- 1/4 cup mustard seed
- 3 cinnamon sticks (3 inches)
- 3 whole cloves
Directions
- 1. Place carrots in a large saucepan; add enough water to cover. Bring to a boil. Cook, covered, until crisp-tender, 3-5 minutes. Drain. Transfer to a large bowl. In another large saucepan, combine remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Pour mixture over carrots. Refrigerate, covered, overnight to allow flavors to blend.
- 2. Transfer mixture to jars. Cover and refrigerate up to 1 month.
Nutrition Facts
1/4 cup: 30 calories, 0 fat (0 saturated fat), 0 cholesterol, 170mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 1g protein.
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