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Mom’s Pickled Carrots

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
  • Total Time
    Prep: 15 min. + chilling Cook: 20 min.
  • Makes
    6 cups

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1/4 cup: 30 calories, 0 fat (0 saturated fat), 0 cholesterol, 170mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 1g protein.

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