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Pickled Carrots

Chef.at.Home's picture
Ingredients
  Carrots 6 Medium
  Sugar 3⁄4 Cup (12 tbs)
  Vinegar 3⁄4 Cup (12 tbs)
  Water 3⁄4 Cup (12 tbs)
  Mustard seed powder 1 Tablespoon
  Cinnamon stick 2 1⁄2 Inch, broken
  Whole cloves 3 , crushed
Directions

Cut carrots into 3-inch lengths.
Simmer in small amount of boiling water for 5 minutes.
Drain; cut into thin sticks.
Combine sugar, vinegar, water, and mustard seed.
Tie cinnamon and cloves in cheesecloth bag; add to vinegar mixture.
Simmer 10 minutes.
Pour over carrots; cool.
Cover and refrigerate for 8 hours or overnight.
Remove cheesecloth bag and drain before serving.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Vegetable

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