Mom’s Pickled Carrots


  • 2 pounds carrots, cut lengthwise into 1/4-in. thick strips
  • 1-1/2 cups sugar
  • 1-1/2 cups water
  • 1-1/2 cups cider vinegar
  • 1/4 cup mustard seed
  • 3 cinnamon sticks (3 inches)
  • 3 whole cloves


  • Place carrots in a large saucepan; add enough water to cover. Bring to a boil. Cook, covered, until crisp-tender, 3-5 minutes. Drain. Transfer to a large bowl. In another large saucepan, combine remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Refrigerate, covered, overnight to allow flavors to blend.
  • Transfer mixture to jars. Cover and refrigerate up to 1 month.

Test Kitchen tips

  • Add the spices to a cheesecloth bag and add to sugar, vinegar and water mixture. It makes for easy removal of the spices.
  • Nutrition Facts

    1/4 cup: 14 calories, 0 fat (0 saturated fat), 0 cholesterol, 125mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein.

    Total Time
    Prep: 15 min. + chilling Cook: 20 min.

    6 cups

    My mother is the only person I’ve known to make this recipe. In fact, when I take it to a potluck or picnic, no one has ever heard of pickled carrots. But once they try them, they are hooked. —Robin Koble, Fairview, Pennsylvania

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    Written by tasteofhome


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