This week’s worth of salads can be prepared once. The spinach will remain fresh throughout the entire week if you pack the jars tightly with spinach. If more spinach is required, use it. a fantastic way to use up leftover quinoa!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (16 ounce) package baby carrots
- 1 cup white sugar
- 1 cup white vinegar
- 1 tablespoon whole cloves
- 1 cinnamon stick
Instructions
- Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
- Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
- Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.
Reviews
no I did not make any changes. They were really bad.
This is an awesome recipe. Even those who don’t like pickles will love this recipe!! Give it a try . . .You’re going to love it!
These are just fine, but they tasted better the next day as opposed to just after 3 hours. More time = more developed flavor.