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Carrot Pickles

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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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 476 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.7%

Saturated Fat 0.31 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1061.3 mg44.2%

Total Carbohydrates 112 g37.4%

Dietary Fiber 39.5 g157.8%

Sugars 64.8 g

Protein 9 g17.4%

Vitamin A 3753.1% Vitamin C 59%

Calcium 43.5% Iron 67.3%

*Based on a 2000 Calorie diet

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Carrot Pickles Recipe