Moms Pickled Carrots Recipes

Steps:

• Place carrots in a large saucepan; add enough water to cover. Bring to a boil. Cook, covered, until crisp-tender, 3-5 minutes. Drain. Transfer to a large bowl. In another large saucepan, combine remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Pour mixture over carrots. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 1 month.

Steps:

• In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
• Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.

Steps:

• Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.

Steps:

• Cut carrots into strips.
• Cook in 1 inch of boiling water with 2 teaspoons salt until crisp-tender (about 10 minutes).
• Drain Well.
• COmbine remaining ingredients.
• Pour over carrots and refrigerate at least 1 hour or over night.
• Serve cold.

Steps:

• Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with carrots. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

Steps:

• Cook carrots in a pot of boiling salted water until crisp-tender, 2 to 3 minutes; drain and place in a heatproof shallow container.
• In a small saucepan, combine shallot, chiles, apple-cider vinegar, 1/4 cup water, sugar, cumin, and salt. Bring to a boil, stirring until sugar and salt have dissolved.
• Pour brine over carrots to cover. Let cool completely, then cover and refrigerate at least 4 hours and up to 5 days. Remove from brine to serve.

Steps:

• Combine peppers and garlic and set aside.
• Prepare pickling liquid-combine vinegar, sugar, water and salt.
• Bring to a boil and boil for 5 min.
• Add the carrots, return to a boil and boil for 2 min.
• Prepare 6 pint jars.
• Place 5 t's of pepper mix in each jar plus 1 t.
• each oregano in each jar.
• Pack in carrots and add the liquid leaving 1/2 inch head space.
• Process 10 minutes in a boiling water bath.

Steps:

• Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
• Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
• Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.