Yield Makes 10 to 12 servings Number Of Ingredients 7 Steps:
Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl. Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
Time 20m Yield 8 servings. Number Of Ingredients 7 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.
Number Of Ingredients 5 Steps:
Cut carrots into 1/4-inch rounds; place in a heatproof container. In a small pot, bring vinegar, water, sugar, and salt to a boil over high. Pour over carrots and let cool completely; cover and refrigerate overnight (or up to 3 days).
Time 12h25m Yield 32 Number Of Ingredients 6 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.
Time 20m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl. Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
Time 30m Yield 32 Sticks Number Of Ingredients 3 Steps:
Simmer the carrots in the Dill pickle juice. covered until they are just beginning to get tender (15- 20 minutes). Cool in the pickle juice overnight in the fridge. Drain well, dab dry. sprinkle with parsley or dill weed. Serve chilled.
More about “pickled carrot sticks recipes”
Time 30m Yield About 3 cups Number Of Ingredients 11 Steps:
In stainless steel pot, make brine: combine vinegar, sugar, salt, cloves, bay leaf, caraway, coriander, garlic and hot peppers. Add 2 cups water and bring to a boil. Reduce heat to a brisk simmer and add carrots. Cook for 3 to 4 minutes, until still quite firm. Remove carrots and spread out to cool on platter or baking sheet. Let brine come to room temperature. Put carrots in glass or plastic container, and pour brine over them. Let marinate several hours, refrigerated. May be prepared ahead and refrigerated for up to 4 days. Serve sprinkled with fresh dill.
