Pickled Carrots Recipe
Ingredients
| Carrots | 6 Medium | |
| Sugar | 3/4 Cup (16 tbs) | |
| Vinegar | 3/4 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| Mustard seed | 1 Tablespoon | |
| Cinnamon stick | 2 1/2 Inch, broken | |
| Whole Cloves | 3 |
Directions
Cut carrots into 3-inch lengths.
Simmer in small amount of boiling water for 5 minutes.
Drain; cut into thin sticks.
Combine sugar, vinegar, water, and mustard seed.
Tie cinnamon and cloves in cheesecloth bag; add to vinegar mixture.
Simmer 10 minutes.
Pour over carrots; cool.
Cover and refrigerate for 8 hours or overnight.
Remove cheesecloth bag and drain before serving.
Simmer in small amount of boiling water for 5 minutes.
Drain; cut into thin sticks.
Combine sugar, vinegar, water, and mustard seed.
Tie cinnamon and cloves in cheesecloth bag; add to vinegar mixture.
Simmer 10 minutes.
Pour over carrots; cool.
Cover and refrigerate for 8 hours or overnight.
Remove cheesecloth bag and drain before serving.
Chef
