This very easy refrigerator pickle recipe came to me from a friend of a friend who makes these pickled carrots as Christmas gifts each year. When I first heard about these pickles I didn’t think I would like them, but one taste changed my mind… they are delicious! The carrots will have picked up the flavors and be ready to eat after about two days.
2 pounds carrots (about 10 to 12, peeled)
1 1/2 cups crushed or pureed tomatoes
1 cup sugar
1/2 cup vegetable oil or olive oil
1 medium-sized sweet onion, finely chopped
1 large or 2 medium green peppers, finely chopped
1 teaspoon black pepper
1 teaspoon paprika
2 teaspoons spicy mustard
3/4 cup vinegar
Cut the carrots into small sticks or make “copper pennies” by cutting the carrots in slices. Cook in unsalted water until barely tender… DO NOT OVERCOOK. Mix all the other ingredients together in a glass casserole dish or large jar with a cover. Add the carrots to the mixture, making sure that every carrot stick is covered with liquid. Refrigerate for at least two days for the best flavor. We’ve never had any left long enough to test this out, but the recipe says the pickles will keep in the refrigerator for up to two weeks.