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Results 31 - 40 of 68 for pickled carrots
Peel and slice carrots. Boil until soft. Saute ... carrots and onion mixture. Simmer 15 minutes. Add dry mustard and a dash of Lea and Perrin sauce.
32. PICKLED CARROTS
Peel carrots, cut into sticks, approximately ... Then process in water bath for 30 minutes. Tastes better if they set for 4 weeks. Serve cold.
33. CARROT PICKLES
Cook carrots and onion slices in 1 ... remaining ingredients, and simmer gently for 15 minutes. Ladle into 4 sterilized pint jars and seal securely.
Place peeled and 3/4" sliced carrots in a pot. Cook in ... Fill with hot syrup; seal. Process in boiling water bath 10 minutes. Makes 4 pints.
Cook carrots until crisp-tender. Drain. Place in ... over carrots. Refrigerate a few days before serving. Keeps about 2 weeks in refrigerator.
Alternate onions and carrots in a shallow dish. Top ... Excellent as a condiment with meat or fish or as a refreshing side dish for vegetables.
37. PICKLED CARROTS
Put in jar and refrigerate.
38. PICKLED CARROTS
Boil carrots until almost tender, drain. Heat remaining ingredients and pour over vegetables. Let stand overnight.
39. PICKLED CARROTS
Boil carrots until tender. When cool add ... Worcestershire, salt and pepper. Pour over vegetables and refrigerate for at least 24 hours before serving.
40. PICKLED CARROTS
Peel carrots; slice. Cook together with ... ingredients; mix together well. Refrigerate at least 2 days before using. Keeps well up to a week.
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