PICKLED CARROT SLICES RECIPES

VINEGAR PICKLED CARROTS RECIPE | ALLRECIPES

Vinegar Pickled Carrots Recipe | Allrecipes image

Tasty pickled carrots are easy to prepare and sure to please everyone, maybe even your favorite bunny!

Provided by sal

Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Pickled

Total Time 12 hours 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 cups

Number Of Ingredients 6

Ingredients

1 cup distilled white vinegar
2 tablespoons white sugar
1 teaspoon salt
? teaspoon ground black pepper
? cup water
8 large carrots, diced

Steps:

In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.

Nutrition Facts : Calories 10.6 calories, CarbohydrateContent 2.5 g, FiberContent 0.5 g, ProteinContent 0.2 g, SodiumContent 85.1 mg, SugarContent 1.6 g

PICKLED CARROTS RECIPE: HOW TO MAKE IT

Pickled Carrots Recipe: How to Make It image

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

Provided by Taste of Home

Categories Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 7

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

Steps:

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 : Calories 103 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 20mg sodium, CarbohydrateContent 25g carbohydrate (22g sugars, FiberContent 2g fiber), ProteinContent 1g protein.

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