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My review
Refrigerator Pickled Carrots
10
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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Ingredients
3 h 20 m servings 96Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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12/26/2012
These are just fine, but they tasted better the next day as opposed to just after 3 hours. More time = more developed flavor.
6/19/2015
This is an awesome recipe. Even those who don't like pickles will love this recipe!! Give it a try . . .You're going to love it!