Pickled Carrots

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

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).