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Mom’s Pickled Carrots

Total Time

Prep: 15 min. + chilling Cook: 20 min.

Makes

6 cups

My mother is the only other person I've known to make this recipe. In fact, when I take it to a potluck or picnic, no one has ever heard of pickled carrots. But once they try them, they are hooked. —Robin Koble, Fairview, Pennsylvania
Mom's Pickled Carrots Recipe photo by Taste of Home

Ingredients

  • 2 pounds carrots, cut lengthwise into 1/4-in.-thick strips
  • 1-1/2 cups sugar
  • 1-1/2 cups water
  • 1-1/2 cups cider vinegar
  • 1/4 cup mustard seed
  • 3 cinnamon sticks (3 inches)
  • 3 whole cloves

Directions

  1. Place carrots in a large saucepan; add enough water to cover. Bring to a boil. Cook, covered, until crisp-tender, 3-5 minutes. Drain. Transfer to a large bowl. In another large saucepan, combine remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Pour mixture over carrots. Refrigerate, covered, overnight to allow flavors to blend.
  2. Transfer mixture to jars. Cover and refrigerate up to 1 month.

Nutrition Facts

1/4 cup: 30 calories, 0 fat (0 saturated fat), 0 cholesterol, 170mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 1g protein.

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