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Results 1 - 10 of 68 for pickled carrots
If not using baby cut carrots, pare carrots. Cook in ... pickling liquid. Adjust lids. Process in simmering water bath for 10 minutes. Yield: 5 pints.
Cook carrots until tender. Drain and remove ... syrup over carrots (leave 1/2 inch headspace). Adjust caps. Process 30 minutes in hot water bath.
Peel carrots and slice; melt butter in ... to high and cook about 3 minutes to reduce the sauce to glaze. Stir in pickles just before serving.
Wash and scrape carrots. Cut into thin sticks. ... boil. Place carrots into hot sterilized jars. Pour over carrots and seal. Makes about 2 pints.
Bring about 1 1/2 cups water (or enough to cover carrots) to a boil. Add ... Refrigerate for at least 24 hours before using. Makes about 1 1/2 pints.
Prepare jars and lids for canning. Peel and cut carrots. Cook until just tender ... Place jars in boiling water for 1/2 hour. Remove and let cool.
Boil water, vinegar and salt. ... Slice cucumbers and carrots in stick length and pack ... juice and seal with zinc lids. Ready to eat in 2 weeks.
Slice the carrots in thin sticks; cover with ... Pack carrot sticks in sterilized jars and cover with the hot liquid. Seal. Makes about 2 pints.
Clean and trim carrots. Cut lengthwise and quarter ... Transfer to bowl, cool and chill several hours. Drain well before serving. Serves 4 to 6.
Wash, scrape, remove tops from 30 small carrots. Cook until tender, drain. ... sterilized jars. Add... spray of dill to each jar. Seal immediately.
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