Refrigerator Pickled Carrots

Name: Refrigerator Pickled Carrots
Prep time: 15 min
Cook time: 5 min
Total time: 3 h 20 min
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

Rating: 3.33 stars

3 Ratings
3 Reviews
4 Photos

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.

By Marilyn Woodard Thompson

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Recipe Summary

prep:

15 mins

cook:

5 mins

additional:

3 hrs

total:

3 hrs 20 mins

Servings:

Yield:

10 servings

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

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

Directions

Step 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.

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Step 2

Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
Step 3

Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.