Carrot Pickles

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  1. Place carrots and onions in a saucepan, and add water to cover. Bring to a boil; reduce heat and simmer 5 minutes. Drain.
  2. Add remaining ingredients, and bring to a boil. Reduce heat, and simmer 10 minutes.
  3. 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.
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