Refrigerator Pickled Carrots

3.3
(3)

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.

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Prep Time:
15 mins
Cook Time:
5 mins
Additional Time:
3 hrs
Total Time:
3 hrs 20 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 1 (16 ounce) package baby carrots

  • 1 cup white sugar

  • 1 cup white vinegar

  • 1 tablespoon whole cloves

  • 1 cinnamon stick

Directions

  1. 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.

  2. Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.

  3. 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 (per serving)

96 Calories
0g Fat
24g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 96
% Daily Value *
Total Fat 0g 0%
Sodium 37mg 2%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 6%
Total Sugars 22g
Protein 0g
Vitamin C 1mg 6%
Calcium 20mg 2%
Iron 1mg 3%
Potassium 107mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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