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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 table or relish tray or serving alongside a hearty sandwich. Ingredients:
1 pound carrots, cut into 3-inch julienne strips |
3/4 cup water |
2/3 cup white vinegar |
3/4 cup sugar |
1 cinnamon stick (3 inches), broken |
3 whole cloves |
1 tablespoon mustard seed |
Directions:
1. Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside.
2. In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots.
3. Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon. Yield: 6-8 servings.
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