Pickled Carrots recipe

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Ingredients

1 pound carrots, peeled and cut into 3-inch pieces
1 ½ cups water
1 ½ cups cider vinegar
¾ cup white sugar
¼ white onion, thinly sliced
⅓ cup dried currants
¼ cup sweet red wine
3 cloves black garlic, peeled
1 tablespoon dried jalapeno flakes
1 tablespoon dried celery flakes
1 teaspoon dried dill weed
1 star anise
1 bay leaf

Nutrition Info

90.6 calories
carbohydrate: 20.7 g
cholesterol: : -
fat: 0.2 g
fiber: 1.6 g
protein: 0.7 g
saturatedFat: : -
servingSize: -
sodium: 40.1 mg
sugar: 17.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large bowl with cold water and ice cubes.

  2. Bring to a large pot of water to a boil. Add carrots, cook until slightly softened, 2 to 3 minutes. Drain and transfer to the bowl of ice water to cool quickly. Drain.

  3. Combine 1 1/2 cup water, vinegar, sugar, onion, currants, red wine, black garlic, jalapeno flakes, celery flakes, dill weed, star anise, and bay leaf in a large saucepan. Bring to a boil, stirring occasionally. Cook until sugar dissolves, about 3 minutes. Remove from heat and add carrots.

  4. Cool carrot mixture to room temperature, about 15 minutes. Pour into a large jar or airtight container. Refrigerate until flavors meld, at least 24 hours.

Recipe Yield

12 servings

Recipe Note

Spicy and sweet pickled carrots.

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