Pickled Carrots

Name: Pickled Carrots
Prep time: 20 min
Total time: 20 min
Yield: 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

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

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

Directions

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.

Nutrition Facts

1/2 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 20mg sodium, 25g carbohydrate (22g sugars, 2g fiber), 1g protein.

Originally published as Pickled Carrots in Country Woman September/October 2001

Reviews

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Average Rating:

CHRISTOPHER OSBORN

Aug 9, 2019

i pickled these months ago and just got around to trying them. They were amazing!
pielady61

Jul 10, 2017

This is one of my favorite pickle recipes!!
PatsCookin

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.