Pickled Carrots

Preparation info

  • Difficulty


  • Makes

    10 to 12


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Fix several days before serving and chill—wonderful with shrimp


  • 1 lb. carrots, peeled
  • 3 cloves garlic, minced
  • 2 tblsp. coarsely chopped onion
  • 3 tblsp. salad oil
  • ¼ c. vinegar
  • tsp. salt
  • ½ tsp. dry mustard
  • tsp. pepper
  • 1 tblsp. whole pickling spices
  • 1 medium onion, peeled and thinly sliced


  • Cut carrots lengthwise in ¼" slices; then cut in strips about ¾" wide and 3" long.
  • Cook garlic and chopped onion in salad oil until almost tender, about 5 minutes (do not let brown).
  • Stir in vinegar, salt, dry mustard, pepper, pickling spices, tied in a cheesecloth bag, and carrots. Cover and simmer about 5 minutes (carrots should be crunchy and crisp). Remove pickling spices.
  • Arrange the carrot mixture in a shallow dish; top with a layer of sliced onions. Cover and refrigerate until time to serve, spooning some of liquid over carrots from time to time.
  • Serve cold on plate, surrounded with short lengths of celery and cherry tomatoes.