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Mom's Pickled Carrots

A delightful and tangy snack that enhances any meal while being low in calories and high in fiber.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds carrots, cut lengthwise into 1/4-in. thick strips Fresh, firm carrots are preferred.
  • 1.5 cups sugar Can be substituted with a sugar substitute for a healthier version.
  • 1.5 cups water
  • 1.5 cups cider vinegar Provides acidity for pickling.
  • 1/4 cup mustard seed
  • 3 pieces cinnamon sticks (3 inches each) Adds warmth and flavor.
  • 3 pieces whole cloves Enhances the aroma and flavor profile.

Method
 

Preparation
  1. Place the carrot strips in a large saucepan and cover them with enough water. Bring to a boil and cook until crisp-tender, about 3 to 5 minutes.
  2. Drain the carrots using a colander and transfer them to a large mixing bowl.
  3. In another saucepan, combine sugar, water, cider vinegar, mustard seed, cinnamon sticks, and cloves. Bring to a boil.
  4. Reduce heat and simmer uncovered for about 20 minutes to develop flavors.
  5. Pour the hot pickling liquid over the carrots in the bowl until they are completely covered.
  6. Cover and refrigerate overnight to allow flavors to blend.
  7. Transfer the pickled carrots to jars, seal tightly, and store in the refrigerator.

Notes

These pickled carrots are best enjoyed cold and can last in the refrigerator for up to one month. Freezing is not recommended as they are meant to be enjoyed crispy.