Recipe | Pickled Carrots

My mom recently uncovered a stash of my grandmother's recipes written in her own handwriting on an accounting spreadsheet. A real treasure to someone sentimental like me. While not one of the recipes she was known for, this is more likely one made by someone else that she liked and wanted to remember. The discovery of this recipe for pickled carrots feels a bit like my grandma sharing a taste of her history with fans of the market. Enjoy!

Pickled Carrots

2 lbs carrots peeled and cut in 3 X 1/4" strips 1 1/2 cups sugar 1 1/2 cups vinegar 1 1/2 cups water 1/4 cup mustard seed 3 - 1/2 in cinnamon sticks 3 whole cloves
Cook carrots covered about 15 minutes in a small amount of boiling salted water. Drain carrots and place in glass or plastic container. Combine remaining ingredients in a saucepan bring to a boil and simmer 20 minutes. Pour over carrots and toss well. Cover tightly; refrigerate overnight. From the recipe file of Selma "Sarie" North.
Note: May be stored in refrigerator up to 2 weeks. Yields 10 to 12 servings.
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