Return to Content

Pickled Carrots

Pickled Carrots
0 votes, 0.00 avg. rating (0% score)
by in Nov 2008
Submit a Recipe Image

Yield: 6 jars

Ingredients:

  • 1 pound carrots, cut into 3-1/2- by 1/2-inch batons
  • 6 garlic cloves, gently crushed
  • dill fronds
  • 1-1/2 tablespoons whole coriander seeds
  • 1-1/4 cups water
  • 1 cup cider vinegar
  • 1/4 cup sugar
  • 1-1/2 tablespoons salt

Instructions:

Place 1 garlic clove, dill frond into six sterile glass jar--divide coriander seeds into the jars. Arrange/pack carrots into jars.

Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Process jars for 20 minutes. Allow 2 weeks for full flavor.
Updated Wednesday, November 19th, 2008

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.