Pickled Carrots

Submitted by Trnquilit

"From Taste of Home's Garden-Fresh Recipes "The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap". These tangy treats are terrific for perking up a buffet or relish tray." -- Cecilia Grondin"

 

• Ready In: 9hrs 20mins
• Ingredients: 7
• Serves: 6-8

ingredients

• 1 lb carrot (cut into 3-inch julienne strips)
• 3⁄4 cup water
• 2⁄3 cup white vinegar
• 3⁄4 cup sugar
• 1 cinnamon stick (3-inch broken)
• 3 whole cloves
• 1 tablespoon mustard seeds

directions

1. Place 1" of water in a saucepan; add carrots.
2. Bring to a boil; reduce heat.
3. Cover & simmer for 3-4 min or until crisp-tender; drain & rinse in cold water.
4. Place in a bowl & set aside.
5. In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves & mustard seed; bring to a boil.
6. Reduce heat; simmer, uncovered, for 10 minute.
7. Cool; pour over the carrots.
8. Cover & refrigerate for 8 hrs or overnight; discard cloves & cinnamon.
9. Serve carrots w/a slotted spoon.