Recipe Pairing Guides » Pickled Carrots

Pickled Carrots

Pickled Carrots
Photo by Maura McEvoy

Ingredients

  • 1 32-ounce jar pickles
  • 1 ½ pounds slender carrots, peeled

Remove the pickles from the jar and reserve for another use. Add the carrots to the pickle juice, cutting them to fit the jar, if necessary. Screw on the lid and refrigerate for at least 3 days.

View full recipe at My Recipes

Comments

Variations on Pickled Carrots

  • Pickled Carrots
    • 1 medium shallot, sliced paper thin
    • 4 medium carrots, sliced paper thin
    • 3 tablespoons granulated sugar
    • 2 tablespoons kosher salt
    • 1 cup water
    • +3 other ingredients
  • Pickled Carrots
    • 1 teaspoon salt
    • 1 tablespoon mixed pickling spices
    • 1 (3-inch) stick cinnamon, broken
    • 1 1/2 cups water
    • 1 cup sugar
    • 2 cups white vinegar

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