Belarus Pickled Carrots Recipes

PICKLED CARROTS

Pickled Carrots image

The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich. -Cecilia Grondin, Grand Falls, New Brunswick

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 pound carrots, cut into 3-inch julienne strips
3/4 cup water
2/3 cup white vinegar
3/4 cup sugar
1 cinnamon stick (3 inches), broken
3 whole cloves
1 tablespoon mustard seed

Steps:

Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

BELARUS PICKLED CARROTS

Belarus Pickled Carrots image

My mom's holiday buffet always included these pickled carrots. I kept the tradition going, then passed the recipe to my daughter. In our family, it isn't a party without this dish. -Lily Julow, Lawrenceville, GA

Provided by Taste of Home

Time 15m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

2 pounds medium carrots, cut diagonally into 1/8-inch slices
3 bay leaves
2 teaspoons caraway seeds
2 cups water
1 cup sugar
1 cup cider vinegar
2 tablespoons kosher salt

Steps:

Place carrots and bay leaves in a large bowl. In a dry small saucepan, toast caraway seeds over medium heat 1-2 minutes or until aromatic, stirring frequently. Stir in water, sugar, vinegar and salt. Bring to a boil. Pour over carrots. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to covered jars. Refrigerate up to 1 month.

Nutrition Facts : Calories 38 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein.

VINEGAR PICKLED CARROTS

Vinegar Pickled Carrots image

Tasty pickled carrots are easy to prepare and sure to please everyone, maybe even your favorite bunny!

Provided by sal

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 12h25m

Yield 32

Number Of Ingredients 6

Ingredients

1 cup distilled white vinegar
2 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
⅔ cup water
8 large carrots, diced

Steps:

In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.

Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.5 g, Fiber 0.5 g, Protein 0.2 g, Sodium 85.1 mg, Sugar 1.6 g

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