Pickled Carrots

Recipe from

Oxmoor House


2 (12-ounce) packages baby carrots
1 tablespoon mixed pickling spices
1 (3-inch) stick cinnamon, broken
1 cup sugar
2 cups white vinegar
1 1/2 cups water
1 teaspoon salt


Combine carrots and water to cover in a medium-size stainless steel saucepan. Bring to a boil. Reduce heat; cover and simmer 10 minutes or just until tender. Drain. Peel carrots; cut off stem end. Pack vertically into hot sterilized jars.

Combine spices; tie loosely in a cheesecloth bag. Combine spice bag, sugar, vinegar, water, and salt in saucepan. Bring to a boil; boil 8 minutes, stirring occasionally. Remove spice bag; discard. Pour hot syrup over carrots, leaving 1/2-inch headspace. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling water bath 30 minutes.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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