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Refrigerator Pickled Carrots Recipe

Recipe by: Marilyn Woodard Thompson

"A favorite recipe from my friend Kathleen. This is a quick and easy way to make a flavorful appetizer or a tasty side dish. I take them to office gatherings or serve as a side with a main meal. Everyone loves them. I don't like pickles, but I love these pickled carrots! You can substitute sucralose sweetener (such as Splenda® for the sugar."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook5 m
  • Ready In3 h 20 m
  • 1Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
  • 2Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
  • 3Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.
Ingredients
  • 10 servings
  • 96 cals
  • 1 (16 ounce) package baby carrots
  • 1 cup white sugar
  • 1 cup white vinegar
  • 1 tablespoon whole cloves
  • 1 cinnamon stick
Nutrition

Amount per serving ( 5 total)

  • Calories:
    96
    5%
  • Fat:
    0.1
    < 1%
  • Carbs:
    24.2
    8%
  • Protein:
    0.3
    < 1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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