Reviewed: Apr. 1, 2009

I have used this type of recipe with some variations. I add cauliflower, red pepper strips,red onion, celery and toss in some black peppercorns along with the carrots. It is more economical to do this than to purchase Giardiniera. I use dishwasher cleaned pickle bottles, etc. Always a hit on a relish tray for a covered dish affair.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

FREDDY3

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Miami, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2008

Similar but not as tasty as mine... I use equal parts (2 cups) water and vinegar. 1/4 cup of sugar, add 2 teaspoons of pickling (brisket) spices, 1/2 tsp of salt, no pepper and blanch the carrots. This brine is also excellent for picked beets and pickled watermelon rind.

Was this review helpful? [ YES ]
43 users found this review helpful

Reviewer:

Viola Shumski

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2008

too much vinegar, these just didn't work at all. there was no "pickle" like bite, just Vinegar bite. Followed instructions exactly, and it just didn't work out. Maybe the planets weren't aligned properly or something.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mitzi

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2008

This is a very good snack - used Splenda instead of sugar and added pepperoncini and dried dill weed. A small sack of baby carrots filled a quart and the liquid was just the right amount.

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

DIANE77346

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2008

I used baby carrots sliced lengthwise into quarters or sixths depending on how fat they were. I used 1/2 cup sugar and marinated them in a plastic baggie in the fridge for 2 days. They weren't good when marinated for 1 day only. Crispy and tangy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BLUEALUE

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2005

Good recipe. You have to be very careful about how you slice your carrots and other veggies versus how long you marinate them in the vinegar mixture. After about 24 hours, thinly sliced zuccini and radishes turned out wonderful in this marinade. However, shredded carrots were REALLY vinegary, and 1/4" carrot slices were kind of bland. So monitor you pickles closely for flavor. Also, I did not think the recipe made enough marinade for the number of carrots, so I would suggest doubling the recipe to be on the safe side.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

KaryninPhilly

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Sewell, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2005

Recipe was easy to make - I used a 1 lb bag of baby carrots and it worked well, carrots were tangy and nice and crisp. I think some additional seasoning would be nice, but I'm not sure what I'd add. Everyone else thought they were good as is.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 21, 2005

Needs to marinate for a loo-oong time to soak up flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2005

Super taste and easy to make.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

KAEHILL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2005

We have a 20 acre part of our ranch planted in baby carrots. I have been frantic to find different ways to prepare them. These were just Great! I used very tiny whole carrots. They had a spicy tangy,which was wonderful.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

SQUIRLADY

Cooking Level: Expert

Home Town: Somis, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2004

Easy to make and stayed mostly crisp. Worked well with ziplock bag in the fridge. (course had to prop up so it didn't leak ;) Rave reviews from the tudor feast I did this for!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

ABLACKRAM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2002

These are a really, really good tangy finger food. I used baby carrots, quartered lengthwise & served them on a tray with Jean's Marinated Mushrooms, Deviled Eggs & Cream Cheese Pickles.

Was this review helpful? [ YES ]
29 users found this review helpful