My mother is the only other person I've known to make this recipe. In fact, when I take it to a potluck or picnic, no one has ever heard of pickled carrots. But once they try them, they are hooked. —Robin Koble, Fairview, Pennsylvania
Mom's Pickled Carrots Recipe photo by Taste of Home
2 pounds carrots, cut lengthwise into 1/4-in.-thick strips
1-1/2 cups sugar
1-1/2 cups water
1-1/2 cups cider vinegar
1/4 cup mustard seed
3 cinnamon sticks (3 inches)
3 whole cloves
Place carrots in a large saucepan; add enough water to cover. Bring to a boil. Cook, covered, until crisp-tender, 3-5 minutes. Drain. Transfer to a large bowl. In another large saucepan, combine remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Pour mixture over carrots. Refrigerate, covered, overnight to allow flavors to blend.
Transfer mixture to jars. Cover and refrigerate up to 1 month.
Pickled Carrots Tips
What kind of carrots should you use to make pickled carrots?
Large carrots (as opposed to baby carrots) should be used to make these quick pickled carrots.
How can you make pickled carrots your own?
Make pickled carrots your own by switching up the spices in the recipe. Bay leaves, red pepper flakes, herbs or coriander are good swaps or additions to consider. You can also experiment with the way the carrots are cut before pickling. Otherwise, try adding other ingredients from your garden to the jar, too!