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Shaker Style Pickled Carrots

  • Serves 6-8.


  • 1 quart raw carrots, sliced
  • 2 medium onions, sliced
  • 2 cups wine vinegar
  • 1 Tablespoon olive oil
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon celery seed
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves


Cook carrots and onions together in wine vinegar, about 8 to 10 minutes, until firm yet done. Be careful not to overcook. Remove vegetables from liquid and set aside. Place remaining ingredients into the liquid and bring to a boil. Reduce heat to simmering and return vegetables to liquid. Cook over low heat for 10 minutes. Cool and then chill thoroughly before serving. Serve using slotted spoon.

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