Pickled carrots??

[mickey65]

Anyone have a good recipe for pickled carrots? My gramma used to make them when I was a kid (they were the dilly kind)

 

[Beth E. (NJ)]

I've never made pickled carrots, but I did find some recipes for you.

Here's one:

PICKLED CARROTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Sugar
2 c Vinegar
2 c Water
1 tb Whole mixed spices
Small carrots
Salt

Scrape and wash carrots. Boil until tender in water to which 1/2 teaspoon salt has been added per quart. Pack in sterilized jars. Fill jars to within 1/4 inch of top with syrup made by boiling together vinegar, water, sugar, and spices.

Got that one here:
http://www.recipesource.com/fgv/pickles/01/rec0132.html

Here is another:

Pickled Carrots

2 lb. carrots, pared and sliced thin
1 cup chopped onions
one can tomato soup (undiluted)
1 cup sugar
3/4 cup wine vinegar
1/2 cup salad oil
1 tsp. salt
1 tsp. mustard
1 tsp. worcestershire sauce
1/4 tsp. pepper

Cook carrots in boiling water until tender (about 4 minutes). Combine remaining ingredients and pour over drained carrots. Cover and refrigerate 2 days. Drain and serve.

Excellent and colorful summer side dish.

Got that one here:
http://www.grannys-coupons.com/recipes/sides/pickledcarrots.html

 

[Beth E. (NJ)]

Since I knew you were looking for Dilly pickles I kept looking and found this one:

Dill pickled carrots

1 pound carrots
1/2 small onion, halved
2 cloves garlic, peeled
1 tablespoon pickling salt, divided
Cayenne pepper
1 tablespoon fresh dill weed, divided
1 tablespoon dill seed, divided
1 1/4 cups vinegar
1 1/4 cups water

Cut carrots into lengthwise slices that will fit a pint-size jar. Pack into 2 clean, hot pint jars.

In each jar, also place a piece of onion, a garlic clove, 1/2 tablespoon salt, 1/2 tablespoon dill weed, 1/2 tablespoon dill seed and a pinch of cayenne pepper.

In a saucepan, bring vinegar and water to a boil. Pour over carrots, leaving a 1/2-inch headspace. Seal with lids and bands and process in a boiling water bath for 10 minutes. Remove jars. Cool.

Makes 6 servings.

I found that one here:
http://www2.alberta.com/food/columns/displayone.cfm?articleid=424

 

[mickey65]

Thank-you sooooo much!! I think the third one sounds like my gramma's. I am going to make some this weekend!!