March 03, 2018

PICKLED CARROTS

Ingredients:
Carrots - 6 (medium, scrapped and cut into 3" lengthwise)
Sugar - 3/4 cup
Vinegar - 3/4 cup
Mustard seeds - 1 tbsp
Cinnamon stick - 2 1/2 "
Cloves - 3

Method:

  • Cook carrots in small amount of boiling water with salt for 5 minutes.
  • Drain; cut in thin sticks.
  • Combine sugar, vinegar and mustard seeds with 3/4 cup of water.
  • Tie cinnamon and cloves in cloth bag and add to the vinegar mixture.
  • Simmer for 10 minutes and pour over carrots.
  • Cool and refrigerate 8 hours or overnight.
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