Reviewed: Mar. 4, 2012

Delicious! I made mine with a few sprigs of fresh dill in the jar, and they turned out great. I also put in a few slices of red pepper and celery. I first tasted them after 24 hours and I agree that they tasted too "vinegary", but after a few more days in the fridge they were really really good. I'll make a much bigger batch next time!

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Reviewer:

kstefan

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: Mar. 22, 2011

This worked out great, I added celery and yellow pepper to the mix and a good tablespoon of hot sauce. I let it ferment in the refridgerator for about two weeks. The vegies all stayed crisped and have a wonderful flavor. Thanks for the recipe and the tips.

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Reviewer:

Springer-Man

Cooking Level: Expert

Home Town: Brantford, Ontario, Canada

Living In: Rhinelander, Wisconsin, USA

Reviewed: Dec. 13, 2010

I read the reviews and added some dill weed and used a spicy sea salt mixture I had, added some pepperonicini rings and let marinate for 24 hours. Very tasty. I am going to make more and add celery and red pepper flakes for a spicy kick and give out for Christmas gifts.

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Reviewer:

CarrieZB

Reviewed: Jun. 21, 2010

needs to pickle for longer than 24 hours

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Reviewer:

Niekiletta

Cooking Level: Intermediate

Home Town: Hattiesburg, Mississippi, USA

Living In: Roswell, Georgia, USA

Reviewed: Dec. 27, 2009

These carrots are delicious! To make them spicy I added some garlic, sliced jalapenos and red pepper flakes. I have had several requests for this very easy to make and tasty recipe. I also added in some cauliflower for some color and they taste great too!

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Reviewer:

mlfowler17

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.

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28 users found this review helpful

Reviewer:

FREDDY3

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Miami, Florida, USA

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.

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Reviewer:

Viola Shumski

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.

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8 users found this review helpful

Reviewer:

Mitzi

Cooking Level: Intermediate

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.

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40 users found this review helpful

Reviewer:

DIANE77346

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.

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2 users found this review helpful