Pickled Carrots

Name: Pickled Carrots
Yield: Makes 10 to 12 servings
Ingredients: ½ tsp. dry mustard; 1½ tsp. salt; ¼ c. vinegar; 3 tblsp. salad oil; 2 tblsp. coarsely chopped onion; 3 cloves garlic, minced; 1 lb. carrots, peeled; 1 medium onion, peeled and thinly sliced; ⅛ tsp. pepper; 1 tblsp. whole pickling spices

Preparation info

Makes
10 to 12
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Fix several days before serving and chill—wonderful with shrimp

Ingredients

1 lb. carrots, peeled
3 cloves garlic, minced
2 tblsp

Spicy
Vegan
Gluten-free

Method

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).