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Carrot Pickles

Quick.easy.cooking's picture
Ingredients
  Small carrots 3 Pound
  Vinegar 2 Cup (32 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Sugar 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Mixed pickling spices 1 Tablespoon
  Cinnamon stick 1
Directions

Wash, drain, and remove skins.
Cook carrots until just tender.
Leave small carrots whole; cut larger ones into pieces as desired.
Combine vinegar, water, sugar and salt.
Tie remaining spices in a cheesecloth bag; add to vinegar mixture.
Boil 5 to 8 minutes.
Pack carrots into hot jars, leaving 1/4-inch head space.
Remove spice bag.
Bring pickling liquid to a boil.
Pour hot liquid over carrots, leaving 1/4 inch head space.
Remove air bubbles.
Adjust caps.
Process pints and quarts 30 minutes in boiling water.

Recipe Summary

Cuisine: 
Asian
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Carrot

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