Ingredients
-
1
-
3/4
-
2/3
-
3/4
-
1
-
3
-
1
-
-
-
-
-
-
-
-
Directions
Pickled Carrots, From Taste of Home’s Garden-Fresh Recipes 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 or relish tray — Cecilia Grondin, From Taste of Home’s Garden-Fresh Recipes 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 or relish tray — Cecilia Grondin
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Steps
|
1
Done
|
Place 1" of Water in a Saucepan; Add Carrots. |
|
2
Done
|
Bring to a Boil; Reduce Heat. |
|
3
Done
|
Cover & Simmer For 3-4 Min or Until Crisp-Tender; Drain & Rinse in Cold Water. |
|
4
Done
|
Place in a Bowl & Set Aside. |
|
5
Done
|
in a Saucepan, Combine Water, Vinegar, Sugar, Cinnamon, Whole Cloves & Mustard Seed; Bring to a Boil. |
|
6
Done
|
Reduce Heat; Simmer, Uncovered, For 10 Minute. |
|
7
Done
|
Cool; Pour Over the Carrots. |
|
8
Done
|
Cover & Refrigerate For 8 Hrs or Overnight; Discard Cloves & Cinnamon. |
|
9
Done
|
Serve Carrots W/a Slotted Spoon. |
