Side Dish Recipe ⊶ Refrigerator Pickled Carrots

A favorite recipe from my friend Kathleen. This is a quick and easy way to make a flavorful appetizer or a tasty side dish. I take them to office gatherings or serve as a side with a main meal. Everyone loves them. I don't like pickles, but I love these pickled carrots! You can substitute sucralose sweetener (such as Splenda® for the sugar.

Ingredients

• 1 (16 ounce) package baby carrots
• 1 cup white sugar
• 1 cup white vinegar
• 1 tablespoon whole cloves
• 1 cinnamon stick

Cooking Directions

1. Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
2. Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
3. Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.

Nutrition Facts

• calories95.9
• carbohydrateContent24.2 g
• fatContent0.1 g
• fiberContent1.6 g
• proteinContent0.3 g
• sodiumContent36.6 mg
• sugarContent22.1 g