Refrigerator Pickled Baby Carrots

23 people added this to their Recipe Box

Tested Till Perfect

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%

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




For more great recipes when you're on the go, get Canadian Living Mobile!
Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.

E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »

Advertisement

Featured Menu







Our Partners




Our Contests