Sweet Pickled Carrots
Yield
3 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
carrots
peeled |
|
| 1 | cup |
sugar
|
|
| 2 | cups |
vinegar
|
|
| 1 ½ | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 1 | tablespoon |
pickling spices
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
carrots
peeled |
|
| 237 | ml |
sugar
|
|
| 473 | ml |
vinegar
|
|
| 355 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 15 | ml |
pickling spices
|
*
|
Directions
Serve these sweet-and-sour nibbles as cocktail food or give jars of them to friends.
Cook carrots in boiling water until crisp-tender.
Drain. Cut carrots into 3-inch-long sticks and pack upright in small hot sterilized jars.
Combine sugar, vinegar, water and salt in saucepan.
Tie cinnamon stick and pickling spice in cheesecloth bag and add to vinegar mixture.
Boil 5 to 8 minutes.
Fill jars with boiling syrup, leaving ½-inch head space.
Adjust lids and process in boiling water bath 30 minutes.
