Refrigerator Pickled Carrots recipe

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Ingredients

1 (16 ounce) package baby carrots
1 cup white sugar
1 cup white vinegar
1 tablespoon whole cloves
1 cinnamon stick

Nutrition Info

95.9 calories
carbohydrate: 24.2 g
cholesterol: : -
fat: 0.1 g
fiber: 1.6 g
protein: 0.3 g
saturatedFat: : -
servingSize: -
sodium: 36.6 mg
sugar: 22.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes, drain.

  2. Stir sugar, vinegar, and cloves together in a saucepan, drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.

  3. Transfer carrots to a bowl and pour syrup over carrots. Cover tightly, refrigerate until chilled and flavors have blended, 3 hours to overnight.

Recipe Yield

10 servings

Recipe Note

A favorite recipe from my friend Kathleen. This is a quick and easy way to make a flavorful appetizer or a tasty side dish. I take them to office gatherings or serve as a side with a main meal. Everyone loves them. I don't like pickles, but I love these pickled carrots! You can substitute sucralose sweetener (such as Splenda® for the sugar.

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