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Results 41 - 50 of 68 for pickle carrots
41. PICKLED CARROTS
Peel and cut up carrots. Cook in salted (optional) water. Mix all other ingredients together in bowl. Add cooled carrots. Refrigerate for 24 hours.
(Can be made ahead, as ... Clean and cut carrots into 1/2 inch thick rounds. ... (You may use green pepper for color, if you can not find mango).
43. PICKLED CARROTS
Scrap and cut carrots into 1 inch or smaller pieces. Cook until tender. Drain and add: Mix and beat: Pour over vegetables and let set overnight.
44. PICKLED CARROTS
Cook carrots until just tender and drain. ... before serving. Tastes better when made the day before. Will keep in the refrigerator for two weeks.
45. PICKLED CARROTS
Cook carrots in boiling water until barely ... onion, toss in marinade and allow to marinate overnight. Before serving, drain and add walnuts.
46. PICKLED CARROTS
Clean and slice 2 pounds carrots. Cook and drain. Layer in container: Pour over vegetables, store in refrigerator overnight. Keeps 2 to 3 weeks.
47. PICKLED CARROTS
Beat with electric beater 5 minutes. Add onions and green pepper. Pour over carrots. Let stand overnight in refrigerator.
48. PICKLED CARROTS
Beat together oil, vinegar, sugar, and tomato soup. Add vegetables to soup mixture. Let marinate overnight in refrigerator. Drain and serve ...
49. PICKLED CARROTS
Mix together sugar, vinegar, oil, Worcestershire sauce, salt, and pepper. Add the remaining ingredients and mix. Let stand for 2 hours.
50. PICKLED CARROTS
Mix all above ingredients in a large jar or covered bowl. Refrigerate covered overnight. Keeps 2-3 weeks. To serve, strain (reserve liquid) ...
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