Return to Content

Pickled Carrots

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

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350