Moms Pickled Carrots Recipes

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VINEGAR PICKLED CARROTS



Vinegar Pickled Carrots image

Tasty pickled carrots are easy to prepare and sure to please everyone, maybe even your favorite bunny!

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 12h25m

Yield 32

Number Of Ingredients 6

1 cup distilled white vinegar
2 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
⅔ cup water
8 large carrots, diced

Steps:

  • In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
  • Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.

Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.5 g, Fiber 0.5 g, Protein 0.2 g, Sodium 85.1 mg, Sugar 1.6 g

PICKLED CARROTS



Pickled Carrots image

Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including these Pickled Carrots, Garden Veggie Dip, Herb-Marinated Olives, and Smoky Almonds -- and a couple of classic gin cocktails (Negroni and Gibson).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

2 large carrots
2/3 cup cider vinegar
1/3 cup water
1/4 cup sugar
1 teaspoon coarse salt

Steps:

  • Cut carrots into 1/4-inch rounds; place in a heatproof container. In a small pot, bring vinegar, water, sugar, and salt to a boil over high. Pour over carrots and let cool completely; cover and refrigerate overnight (or up to 3 days).

PICKLED CARROTS



Pickled Carrots image

This is a family recipe, I can't remember a time when they weren't at the table. The longer they marinate the better they are. I suggest adjusting the seasonings or changing them to your taste.

Provided by bmxmama

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

12 medium carrots (baby carrots will do)
1/4 cup olive oil
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon dried basil
1/8 teaspoon pepper
1 1/2 tablespoons vinegar (any kind)
1/2 garlic clove, crushed
1 tablespoon minced onions or 1 tablespoon chives
1 tablespoon chopped green onion
1 tablespoon lemon juice

Steps:

  • Cut carrots into strips.
  • Cook in 1 inch of boiling water with 2 teaspoons salt until crisp-tender (about 10 minutes).
  • Drain Well.
  • COmbine remaining ingredients.
  • Pour over carrots and refrigerate at least 1 hour or over night.
  • Serve cold.

Nutrition Facts : Calories 202.7, Fat 14, SaturatedFat 1.9, Sodium 708.6, Carbohydrate 19.4, Fiber 5.3, Sugar 10, Protein 1.8

PICKLED CARROTS



Pickled Carrots image

The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich. -Cecilia Grondin, Grand Falls, New Brunswick

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

MOM'S PICKLED CARROTS



Mom's Pickled Carrots image

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

Provided by Taste of Home

Categories     Snacks

Time 35m

Yield 6 cups.

Number Of Ingredients 7

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

Steps:

  • 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 : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

REFRIGERATOR PICKLED CARROTS



Refrigerator Pickled Carrots image

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.

Provided by Marilyn Woodard Thompson

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 3h20m

Yield 10

Number Of Ingredients 5

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

Steps:

  • 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.
  • Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
  • Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 1.6 g, Protein 0.3 g, Sodium 36.6 mg, Sugar 22.1 g

SPICY PICKLED CARROTS



Spicy Pickled Carrots image

Pickled vegetables make a tasty addition to sandwiches and salads.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 8

2 carrots, thinly sliced on the diagonal
3 jalapeno chiles (ribs and seeds removed), thinly sliced lengthwise
1 small yellow onion, halved and thinly sliced
1 cup white-wine vinegar
1 packed tablespoon fresh oregano, or 3/4 teaspoon dried
1 tablespoon sugar
1 teaspoon coarse salt
1/4 teaspoon black peppercorns

Steps:

  • In a medium saucepan, combine all the ingredients with 1 cup water. Bring to a boil; reduce to a simmer, and cook until onion is crisp-tender, 3 to 4 minutes. Transfer to a bowl, and refrigerate until cold, about 3 hours; serve with a slotted spoon. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts : Calories 58 g, Fiber 1 g, Protein 1 g

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