Refrigerator Pickled Baby Carrots
34 people added this to their Recipe Box
This recipe makes 6 cups servings
Nutritional Info |
|
|---|---|
| Per pickle: about | - |
| cal | 4 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 5 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 20 |
- Portion size: 6 cups (1.5 L)
You don't need canning equipment to pickle these carrots. Serve them with crackers and cheese or p?.
Ingredients
- 1 bag (2 lb/1 kg) 1bag (2 lb/1 kg)baby carrotbaby carrots
- 1 cup 1cuppearl onionpearl onions, peeled
- 6 sprigs 6sprigsthyme
- 6 6clove garliccloves of garlic
- 3 3dried hot chili peppers
- 3 3bay leafbay leaves
- 1 tsp 1tspmustard seeds
- 1 tsp 1tsppeppercorns
- 2-1/3 cups 2-1/3cupswhite 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 : © CanadianLiving.com
