Carrot Pickles

Oxmoor House
2 pints


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4 cups sliced carrots
2 medium onions, sliced
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon celery seeds
1 tablespoon vegetable oil
2 cups vinegar


Place carrots and onions in a saucepan, and add water to cover. Bring to a boil; reduce heat and simmer 5 minutes. Drain.

Add remaining ingredients, and bring to a boil. Reduce heat, and simmer 10 minutes.

Pack into hot sterilized jars, leaving 1/4-inch head space. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 10 minutes.

Created date

February 2010