Refrigerator Pickled Carrots
Marilyn Woodard Thompson
"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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Ingredients3 h 20 m servings 96 cals
Original recipe yields 10 servings
- 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.
Per Serving: 96 calories; 0.1 g fat; 24.2 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 37 mg sodium. Full nutrition
ReviewsRead all reviews 3
These are just fine, but they tasted better the next day as opposed to just after 3 hours. More time = more developed flavor.