Pickled Carrots
3 16-oz. cans whole baby carrots
1/2 cup white vinegar
3 Tbsp. sugar
2 tsp. whole cloves
1 1/2 tsp. salt
1/2 tsp. dry mustard
Day Ahead:
Drain carrots, reserving 1 cup liquid. In medium bowl combine carrots, reserved carrot liquid, vinegar and remaining ingredients. Cover; refrigerate overnight. Stir occasionally. Drain before serving.
1/2 cup white vinegar
3 Tbsp. sugar
2 tsp. whole cloves
1 1/2 tsp. salt
1/2 tsp. dry mustard
Day Ahead:
Drain carrots, reserving 1 cup liquid. In medium bowl combine carrots, reserved carrot liquid, vinegar and remaining ingredients. Cover; refrigerate overnight. Stir occasionally. Drain before serving.
posted by Ken @ 12:41 PM
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