| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
Results 61 - 68 of 68 for pickled carrots
61. CARROT RELISH
Combine vegetables in a large bowl. Sprinkle with salt. Let stand 30 minutes. Combine remaining ingredients and let stand, stirring often ...
Combine ground vegetables; stir in salt. Let stand 3 hours; drain. Combine remaining ingredients and bring to boil. Add vegetables and ...
Blend all above ingredients. Use blender for finer consistency. Lightly butter bread. (I use Multigran and spread above mixture on.) Will ...
Cut carrots into sticks. Saute garlic and ... dish top with layer of thinly sliced onion. Cover and refrigerate, basting occasionally. Serve cold.
Scrape carrots and cut in thin slices. ... occasionally. Pour over the carrots and toss well to coat them evenly. Refrigerate for 24 hours before serving.
66. PENNY CARROTS
Cook the thinly sliced carrots in salted water until barely ... let marinate at least 24 hours or for several days. Can be served warm or cold.
67. PENNY CARROTS
Bring sugar, oil and vinegar to boil. Add all other ingredients and refrigerate when cool. Use as relish or vegetable. Keeps well.
Mix together the above ingredients. Add enough mayonnaise to make ingredients stick together. Right before serving add 1 small can of chow ...
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables