Pickled Carrots

Name: Pickled Carrots
Ingredients: 1 pound carrots, cut into 3-inch julienne strips; 3/4 cup water; 2/3 cup white vinegar; 3/4 cup sugar; 1 cinnamon stick (3 inches), broken; 3 whole cloves; 1 tablespoon mustard seed

7 ingredients

3 steps

Ingredients

1 pound carrots, cut into 3-inch julienne strips
3/4 cup water
2/3 cup white vinegar
3/4 cup sugar
1 cinnamon stick (3 inches), broken
3 whole cloves
1 tablespoon mustard seed

Directions

1

Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside.
2

In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots.
3

Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.