Prep 10 mins
Cook 15 mins
This recipe comes from Sunset Ideas for Cooking Vegetables, 1973, & the carrots can be served as a side, a relish or an appetizer! Preparation time does not include time needed to cool before serving.
- 2 -2 1⁄2 lbs carrots, peeled & cut into 3-inch sticks slightly thicker than a pencil
- 2 1⁄2 cups water
- 1⁄2 cup cider vinegar
- 3⁄4 cup granulated sugar
- 1 cinnamon stick
- Place carrots in large pan with water & boil, covered, until just tender, about 7-10 minutes.
- Remove carrots to a bowl & keep the liquid in the large pan.
- To the carrot liquid add cider vinegar, sugar & cinnamon, then bring to boil.
- Pour hot liquid over carrots & let cool.
- Cover & chill overnight or as long as 2 1/2 weeks, before serving.
What a tasty snack! Made these tasty carrots for Easter weekend but just could not hold out and had to try them this evening and all I can say is yum. Made using tiny petti carrots and cook till just starting to get tender as want them to have a little tooth to them. The only change I made was to use splenda for baking, cannot wait till the weekend to snack on these tasty little treats again. You know this is going into the keeper file. Thanks for the post.
I made these into chili cinnamon carrot sticks. After first preparing them as instructed, just boiling them for few minutes to retain the crunchiness, I tasted them and thought they needed something more. I added 1 teaspoon salt and 2 pickled red hot chili peppers to the marinade. After 1 week in fridge they turned out pretty good. I would next time add salt to boiling water and chilis with cinnamon and rest. Nice way to get your veggies!
These were a big hit with the family -- we had them last weekend as part of a vegetable crudite platter I made. I served the other veggies with a dip, but I told everyone to have these without dip as it would have masked the delicious vinegary-sweet taste. I made this recipe twice -- the first time I boiled them for the time listed in the recipe but they came out rather soft. I wanted a more crisp-tender texture so the second time I boiled them for only 2 minutes and they came out perfectly for the platter I was making. I've added this to my keeper list of appetizer recipes. Thanks for posting this, Syd.