“A favorite recipe from my friend Kathleen. This is a quick and easy way to make a flavorful appetizer or a tasty side dish. I take them to office gatherings or serve as a side with a main meal. Everyone loves them. I don't like pickles, but I love these pickled carrots! You can substitute sucralose sweetener (such as Splenda® for the sugar.” - by MWT
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
- Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
- Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.
Nutrition
Amount Per Serving (10 total)
- Calories
- 96 cal
- 5%
- Fat
- 0.1 g
- < 1%
- Carbs
- 24.2 g
- 8%
Based on a 2,000 calorie diet
Share It
Reviews (1)
Rate This Recipe
"These are just fine, but they tasted better the next day as opposed to just after 3 hours. More time = more developed flavor...." See more"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
