Belarus Pickled Carrots Recipe
My mom’s holiday buffet always included pickled carrots. I kept the tradition going and passed it to my daughter. The buffet isn’t complete without them. —Lily Julow, Lawrenceville, GA
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup sugar
- 2 cups water
- 2 tablespoons kosher salt
- 3 bay leaves
- 2 teaspoons caraway seeds
- 1 cup cider vinegar
- 2 pounds medium carrots cut diagonally into 1/8-inch slices
- Carbohydrate 8.9522608092944 g
- Cholesterol 0 mg
- Fat 0.2480918376 g
- Fiber 2.62735722736877 g
- Protein 0.8781383082 g
- Saturated Fat 0.03832083538 g
- Serving Size 1 1 serving (163g)
- Sodium 6371.65110790877 mg
- Sugar 6.32490358192563 g
- Trans Fat 0.07293895128 g
- Calories 40 calories
Directions Place carrots and bay leaves in a large bowl. In a dry small saucepan, toast caraway seeds over medium heat 1-2 minutes or until aromatic, stirring frequently. Stir in water, sugar, vinegar and salt. Bring to a boil. Pour over carrots. Refrigerate, covered, overnight to allow flavors to blend. Transfer mixture to covered jars. Refrigerate up to 1 month. Yield: 10 servings. Originally published as Belarus Pickled Carrots in Taste of Home December 2015, p45 Nutritional Facts 1/4 cup equals 38 calories, trace fat (trace saturated fat), 0 cholesterol, 74 mg sodium, 9 g carbohydrate, 3 g fiber, 1 g protein. Print Add to Recipe Box Email a Friend
