The carrots themselves taste very much like mustard. I like mustard, but it was a bit much for me. Blockette took one tiny bite and spit it out. I don't think it was the taste so much, but the smell. When I was making these, Blockette made a bigger stink about the smell of the vinegar than the actual stink. Mrblocko was not brave enough to even try a taste. Oh well. You can't win 'em all.
The picture below is a half recipe. It fits perfectly in one of those square 4 cup ziploc containers.
1/2 recipe pickled carrots makes 1.5 pints (Head over to Babble for the full recipe for
1/2 lb. of carrots, peeled. sliced into 4″ lengths and quartered
1 c water
1 c apple cider vinegar
1 T sugar
1/2 t brown mustard seeds
4 bay leaves
5 whole cloves
1/8 t red pepper flakes
pinch celery seed
2-3 smashed garlic cloves or a quartered onion (optional)
Wash and dry jars, rims, and lids. Bring med pot of water to boil. Blanch carrots 1 min. Pack carrots in prepared jars. In same pan used for blanching, combine water, vinegar, sugar and spices. Bring heat up til almost boiling and sugar dissolves. Pour over carrots, leaving 1/2″ head space. Distribute bay leaves, cloves, and garlic or onion, evenly between jars. Let liquid come to room temp and seal. Keep in frige for 1 week.