Pickled Carrots Recipe
Would you like to try a tasty Pickled Carrots recipe? The Pickled Carrots holds a high place in the Canadian cuisine. Pamper everyone with Pickled Carrots as Side Dish. The most important ingredient in Pickled Carrots is Vegetable. Trust me when I say, you have to try Pickled Carrots.
Ingredients
3 lbs. young carrots
2 teaspoons whole cloves
2 teaspoons whole allspice
1 teaspoon whole mace
1 piece (3 in.) stick cinnamon
3 cups white vinegar
1/2 Cup water
2 cups sugar
Directions
Cook washed carrots in boiling salted water until skins slip easily (carrots are only partially cooked).
Drain and remove skins.
If carrots are very small, leave whole; if large, cut lengthwise into halves or quarters.
Tie spices loosely in spice bag and put into a saucepan with remaining ingredients.
Bring to boiling and boil gently 10 minutes.
Pour the hot syrup over carrots in a saucepan; set aside several hours.
Place over medium heat and bring to boiling; cover and boil gently 5 minutes.
Remove spices.
Pack carrots into hot sterilized jars; pour the boiling syrup over them and remove air bubbles from jars.
Add more syrup if needed to fill jars to within 1/2 inch of top.
Process jars 10 minutes in boiling water bath
Drain and remove skins.
If carrots are very small, leave whole; if large, cut lengthwise into halves or quarters.
Tie spices loosely in spice bag and put into a saucepan with remaining ingredients.
Bring to boiling and boil gently 10 minutes.
Pour the hot syrup over carrots in a saucepan; set aside several hours.
Place over medium heat and bring to boiling; cover and boil gently 5 minutes.
Remove spices.
Pack carrots into hot sterilized jars; pour the boiling syrup over them and remove air bubbles from jars.
Add more syrup if needed to fill jars to within 1/2 inch of top.
Process jars 10 minutes in boiling water bath
