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Refrigerator Pickled Carrots

Rated as 3.33 out of 5 Stars
10

"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 96
Original recipe yields 10 servings

Directions

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  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; 0.1 24.2 0.3 0 37 Full nutrition

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Reviews

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These are just fine, but they tasted better the next day as opposed to just after 3 hours. More time = more developed flavor.

no I did not make any changes. They were really bad.

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!