Refrigerator Pickled Baby Carrots

By The Canadian Living Test Kitchen

31 people added this to their Recipe Box

This recipe makes 6 cups servings

Nutritional Info
Per pickle: about	-
cal	44 cal
pro	00 pro
total fat	0 g0g total fat
sat. fat	0 g0g sat. fat
carb	1 g1g carb
fibre	00 fibre
chol	0 mg0mg chol
sodium	5 mg5mg sodium
% RDI:	-
iron	11 iron
vit A	2020 vit A

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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) baby carrots 1 1bag (2 lb/1 kg) bag (2 lb/1 kg)baby carrotbaby carrots
1 cup pearl onions , peeled1 1cup cuppearl onionpearl onions, peeled
6 sprigs thyme 6 6sprigs sprigsthyme
6 cloves of garlic 6 6clove garliccloves of garlic
3 dried hot chili peppers 3 3dried hot chili peppers
3 bay leaves 3 3bay leafbay leaves
1 tsp mustard seeds 1 1tsp tspmustard seeds
1 tsp peppercorns 1 1tsp tsppeppercorns
2-1/3 cups white wine vinegar 2-1/3 2-1/3cups cupswhite 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

Keywords : Snacks; Vegetarian; Boil; Make-Ahead; Marinating; Refrigerate/Chill; Carrots; Canning/Pickling/Preserving; Garlic; Onions;

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