More Recipes Like Vinegar Pickled Carrots

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Marinated Carrots

Submitted by: QUIRKYIQ

Home Town: Arcata, California, USA

Living In: Stafford, Virginia, USA

This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!

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Garlic Pickled Eggs

Submitted by: Gisele

These tasty pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water.

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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.'

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Crisp Pickled Green Beans

Submitted by: JWATTSETT

This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.

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Rosemary Carrots

Submitted by: Taste of Home's Fast Family Favorites

You'll really enjoy the bold rosemary flavor in each bite of this pretty side dish. The sliced carrots get added sweetness from a bit of brown sugar.

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Pickled Garlic

Submitted by: Brenda Kraneveldt

These pickled garlic cloves take a long time, but they're easy to make and are a real treat.

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Almond Carrots

Submitted by: LADYEM

A little almond extract goes a long way in this sweet, crunchy carrot recipe.

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Glazed Carrots Asian Style

Submitted by: Robyn Webb

Lightly-cooked carrots are dropped into a delicious marinade of soy sauce, rice vinegar, garlic, sesame oil, ginger and Chinese five spice seasoning. They emerge transformed and are grilled to perfection.

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Peanutty Carrots

Submitted by: Ursula Ogden

Even people who think they don't like carrots will eat and enjoy this dish. When I was working as housekeeper and cook for a lawyer years ago, he was so pleased with this recipe that he insisted I cook it whenever he entertained. He called it the 'specialty of the house.' -Ursula Ogden, Laurelville, Ohio

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