• 1 1/2 c. cider vinegar
  • 1 1/2 c. water
  • 1 c. sugar
  • 2 tbsp dillseeds
  • 3 to 4 garlic cloves
  • 2 lbs. carrots, scraped and cut into strips


Combine vinegar, water and sugar in large saucepan and bring to boil, stirring until sugar dissolves. Add dillseeds and remaining ingredients and bring to boil over med. heat. Cover, reduce heat and simmer 6 to 8 minutes. Remove from heat and chill 8 hours. To serve, pour mixture through a large wire-mesh strainer, discarding liquid. Remove and discard dillseeds and garlic, if desired.

14 to 16 appetizer servings.

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Submitted 6/13/05.
Source: Southern Living Annual Recipes '93
Submitted By: Ruth A. Burbage
Pickled Carrots