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Pickled Carrot Salad

SUBMITTED BY: Pat Walter

"'Years ago, we enjoyed chilled pickled carrots in a restaurant,' recalls Pat Walter of Pine Island, Minnesota. 'They were so good I hunted through my cookbooks until I found a similar recipe. It's a refreshing change from traditional picnic fare.'"
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 5 star rating.
Read Reviews (2)
PREP TIME  20 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound julienned carrots
  • 1/2 cup vegetable oil
  • 1/2 cup vinegar
  • 1/3 cup water
  • 1 tablespoon sugar
  • 2 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground mustard

DIRECTIONS

  1. In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Transfer to a serving dish. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over carrots; cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2007 by Mom of 4
My husband and his brothers declared this to be identical to his grandmother's Copper Penny... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2008 by bluebell
This is a great carrot salad recipe!! It is very important to let the carrots sit and... MORE


 
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