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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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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 814 Calories from Fat 8

% Daily Value*

Total Fat 0.98 g1.5%

Saturated Fat 0.16 g0.81%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 484.8 mg20.2%

Total Carbohydrates 195 g64.9%

Dietary Fiber 14.6 g58.2%

Sugars 167.4 g

Protein 4 g7.8%

Vitamin A 1223.3% Vitamin C 37.6%

Calcium 21.1% Iron 10.4%

*Based on a 2000 Calorie diet

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Pickled Carrots Recipe