Pickled Carrots
Ingredients
- ¾ pound full size carrots
- 3/4 cup water
- 2/3 cup white vinegar
- 3/4 cup sugar or less if you want to cut down on sugar use about 2/3 cup
- 1 3 in cinnamon stick, broken in half
- 3-4 cloves
- 1 tablespoon of mustard seed or pickling spices.
- 1 pint wide mouth mason jars
Instructions
- Peel and cut carrots into about 3 inch julienne style cut.
- Place carrots in about 1 inch of water in a saucepan. Bring to a boil. Reduce heat and cove. Simmer for about 3-4 minutes until the carrots are crisp but tender. You want the carrots to still have a ‘snap’ when you break them. Rinse carrots quickly in very cold water to stop the cooking process. Place in a bowl and set aside.
- In a saucepan combine the water, vinegar, sugar, cinnamon, cloves, and mustard seed. Bring to a boil. Reduce the heat and simmer uncovered for about 8 minutes. Cool liquid to about room temp.
- While liquid is cooling you can get a mason jar and put the carrots in it standing up. Leave a little room for the cinnamon stick.
- When the liquid has cooled pour over the carrots in the jar. Cover and refrigerate for no less than eight hours before eating. They will last for several weeks in the fridge.
- Serve carrots on a tray as a relish or alongside a sandwich for a garnish; or eat them right out of the jar! They are delicious