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Pickled Carrots

  • Servings: 12
Pickled Carrots

Source: Everyday Food, November 2012


  • 2 large carrots
  • 2/3 cup cider vinegar
  • 1/3 cup water
  • 1/4 cup sugar
  • 1 teaspoon coarse salt


  1. Cut carrots into 1/4-inch rounds; place in a heatproof container. In a small pot, bring vinegar, water, sugar, and salt to a boil over high. Pour over carrots and let cool completely; cover and refrigerate overnight (or up to 3 days).

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