These sweet and slightly spicy pickled carrots created by Shelly Westerhausen Worcel, author of Platters and Boards, should be made at least 24 hours ahead of time so they have time for their flavors to develop. Although they will stay good in the fridge for over a week, they may lose some crunch after a couple of days.

Source: Midwest Living

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Recipe Summary

total:
20 mins
Servings:
10
Yield:
3 cups pickled carrot sticks
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut carrots into 3-inch-long strips that are about 1/3 inch thick. Transfer carrots to a 1-quart Mason jar.

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  • In a medium saucepan, combine white vinegar, granulated sugar, apple cider vinegar, brown sugar, salt, mustard seeds, celery seeds, and red pepper flakes. Bring to a boil; reduce heat. Simmer 30 seconds, stirring to dissolve sugar. Pour mixture over carrots in jar. Let sit at room temperature 30 minutes. Cover and chill at least 24 hours or up to 10 days.

Nutrition Facts

29 calories; carbohydrates 7g; insoluble fiber 1g; sugars 5g; vitamin a 6744.2IU; vitamin c 2.4mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 7.7mcg; sodium 56mg; potassium 130mg; calcium 14mg; iron 0.1mg.
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