2 cups carrots, peeled and sliced into roughly equal spears
¾ cup vinegar
¼ cup water (see Instruction #2)
3 whole cloves
1 (1”) stick cinnamon
1 tsp lemon juice*
6 Tablespoons white sugar
¼ teaspoon salt
1. Steam carrots until cooked through, but still firm. (I process them for zero minutes in an Instant Pot).
2. Combine the rest of the ingredients, using water from steaming for the ¼ cup water. Bring to a boil. Add cooked carrots and boil 1 minute. (Note: if carrots get too soft in this step, add them AFTER boiling pickling juice for 1 minute, the next time using the recipe).
3. Remove from heat, cool, and chill. Make sure the pickling sauce covers the carrots in their container, and store in the refrigerator. Makes 1 pint.
This recipe is a ‘Pickled Beet’ recipe printed in “America’s Best Vegetable Recipes” by the Food Editors of ‘Farm Journal,’ 1970, Doubleday & Company, Inc., Garden City, New York.
*The original recipe calls for 1 slice lemon and 1 slice onion. This recipe is how I make my pickled carrots.
- This reply was modified 1 month, 2 weeks ago by Edie Moro.