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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3 users found this review helpful

Reviewer:

BLUEALUE

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

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.

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32 users found this review helpful

Reviewer:

KaryninPhilly

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Sewell, New Jersey, USA

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.

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11 users found this review helpful

Reviewer:

NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Apr. 21, 2005

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

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2 users found this review helpful

Reviewer:

hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Orange, California, USA

Reviewed: Feb. 6, 2005

Super taste and easy to make.

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8 users found this review helpful

Reviewer:

KAEHILL

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.

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15 users found this review helpful

Reviewer:

SQUIRLADY

Cooking Level: Expert

Home Town: Somis, California, USA

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!

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8 users found this review helpful

Reviewer:

ABLACKRAM

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.

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42 users found this review helpful