Refrigerator Pickled Baby Carrots
23 people added this to their Recipe Box
You don't need canning equipment to pickle these carrots. Serve them with crackers and cheese or p?.
Servings: 6 cups (1.5 L)
Ingredients:
| Nutritional Info | |
| Per pickle: about | - |
| cal | 4 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 5 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 20% |
Suggested Recipes
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1 bag (2 lb/1 kg) baby carrots
1 cup (250 mL) pearl onions, peeled
6 sprigs thyme
6 cloves garlic
3 dried hot chili peppers
3 bay leaves
1 tsp (5 mL) each mustard seeds and peppercorns
2-1/3 cups (575 mL) white_wine_vinegar
Preparation:
In saucepan of boiling salted water, cook carrots until tender-crisp, 5 minutes. Drain and rinse under cold water.
Evenly divide carrots, onions, thyme, garlic, chili peppers, bay leaves, mustard seeds and peppercorns among three 2-cup (500 mL) canning jars; cover with vinegar. Seal and refrigerate for 5 weeks before using. (Make-ahead: Refrigerate for up to 1 year.)
Source
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