RECIPE FOR PICKLED CARROTS RECIPES

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

PICKLED CARROTS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pickled Carrots Recipe: How to Make It - Taste of Home 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.

PICKLED CARROTS RECIPE | MARTHA STEWART

Pickled Carrots Recipe | Martha Stewart image

Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including these Pickled Carrots, Garden Veggie Dip, Herb-Marinated Olives, and Smoky Almonds -- and a couple of classic gin cocktails (Negroni and Gibson).

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 5

Ingredients

2 large carrots
2/3 cup cider vinegar
1/3 cup water
1/4 cup sugar
1 teaspoon coarse salt

Steps:

Cut carrots into 1/4-inch rounds; place in a heatproof container. In a small pot, bring vinegar, water, sugar, and salt to a boil over high. Pour over carrots and let cool completely; cover and refrigerate overnight (or up to 3 days).

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BEST PICKLED CARROTS RECIPE - HOW TO MAKE PICKLED CARROTS

Forget cucumbers, Pickled Carrots from Delish.com are the new pickles in town.
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Reviews 5
Total Time 12 hours 15 minutes
Category gluten-free, low-cost, nut-free, vegan, vegetarian, picnic, Summer, side dish
Cuisine American

In a small pot over medium-low heat, toast peppercorns, red pepper flakes, and allspice until fragrant, 1 to 2 minutes. Add in vinegar, water, sugar, and salt; increase heat to medium-high and bring to a boil. Once sugar is completely dissolved, remove from heat. Pack carrot sticks and garlic into a sterilized 1-quart glass jar (or two pint-sized glass jars) and pour over vinegar solution. Seal jar, refrigerate, and let sit at least 12 hours before serving.

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PICKLED CARROTS RECIPE | MYRECIPES

From myrecipes.com
Calories 13.1 calories per serving

Remove the pickles from the jar and reserve for another use. Add the carrots to the pickle juice, cutting them to fit the jar, if necessary. Screw on the lid and refrigerate for at least 3 days.

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MOM'S PICKLED CARROTS RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 4.2
Total Time 35 minutes
Category Snacks
Calories 30 calories per serving

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., Transfer mixture to jars. Cover and refrigerate up to 1 month.

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SPICY PICKLED CARROTS RECIPE | SOUTHERN LIVING

For Test Kitchen director Robby Melvin, it's not Thanksgiving until his Granny's "old-school" relish tray hits the table. The tray is packed with a colorful array of pickled vegetables, including carrots. Here's his updated take on her recipe, kicked up with crushed red pepper, onion powder, and mustard seeds. If you want a colorful relish tray, look for rainbow blend carrots at your grocery store. You can also use peeled baby carrots in a pinch.
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Stir together vinegar, water, sugar, salt, onion powder, crushed red pepper, and mustard seeds in a medium saucepan, and bring to a boil over medium-high, stirring to dissolve sugar and salt. Pour hot liquid over carrots; cover and chill at least 4 hours or up to overnight.

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PICKLED CARROTS RECIPE - FOOD.COM

This is a family recipe, I can't remember a time when they weren't at the table. The longer they marinate the better they are. I suggest adjusting the seasonings or changing them to your taste.
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Reviews 5.0
Total Time 35 minutes
Calories 202.7 per serving

Serve cold.

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MOM'S PICKLED CARROTS RECIPE: HOW TO MAKE IT

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., Transfer mixture to jars. Cover and refrigerate up to 1 month.

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PICKLED CARROTS RECIPE | MYRECIPES

From myrecipes.com
Calories 13.1 calories per serving

Remove the pickles from the jar and reserve for another use. Add the carrots to the pickle juice, cutting them to fit the jar, if necessary. Screw on the lid and refrigerate for at least 3 days.

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BEST PICKLED CARROTS RECIPE - HOW TO MAKE PICKLED CARROTS

Forget cucumbers, Pickled Carrots from Delish.com are the new pickles in town.
From delish.com
Total Time 12 hours 15 minutes
Category gluten-free, low-cost, nut-free, vegan, vegetarian, picnic, Summer, side dish
Cuisine American

In a small pot over medium-low heat, toast peppercorns, chilli flakes, and allspice until fragrant, 1 to 2 minutes. Add in vinegar, water, sugar, and salt; increase heat to medium-high and bring to a boil. Once sugar is completely dissolved, remove from heat. Pack carrot sticks and garlic into a sterilised glass jar (or two pint-sized glass jars) and pour over vinegar solution. Seal jar, refrigerate, and let sit at least 12 hours before serving.

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QUICK-PICKLED CARROTS RECIPE | EPICURIOUS

If you cut your carrots thin enough, you don't have to cook them to make great quick pickles; just pour hot pickling liquid directly over the carrots and let sit. For more visual punch, use multi-colored carrots.
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Reviews 4
Total Time 2 hours 15 minutes

Place carrots in a heatproof resealable container or jar. Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.

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This Mexican-style pickled carrot recipe is great for topping tacos, tostadas and/or quesadillas or as a side to any South-of-the-border entrée. These spicy carrots are also delicious added to a bowl of soup or tossed with spring greens, feta cheese and just a drizzle of olive oil.
From eatingwell.com
Reviews 4.4
Total Time 1 hours 40 minutes
Category Healthy Mexican Side Dish Recipes
Calories 20.4 calories per serving

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From realsimple.com
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