Carrot Pickles Recipe
Ingredients
| 2 to 3 pounds small carrots | ||
| Vinegar | 2 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Mixed spices | 1 Tablespoon | |
| Cinnamon stick | 1 | |
Directions
Wash, drain, and remove skins.
Cook carrots until just tender.
Leave small carrots whole; cut larger ones into pieces as desired.
Combine vinegar, water, sugar and salt.
Tie remaining spices in a cheesecloth bag; add to vinegar mixture.
Boil 5 to 8 minutes.
Pack carrots into hot jars, leaving 1/4-inch head space.
Remove spice bag.
Bring pickling liquid to a boil.
Pour hot liquid over carrots, leaving 1/4 inch head space.
Remove air bubbles.
Adjust caps.
Process pints and quarts 30 minutes in boiling water.
Cook carrots until just tender.
Leave small carrots whole; cut larger ones into pieces as desired.
Combine vinegar, water, sugar and salt.
Tie remaining spices in a cheesecloth bag; add to vinegar mixture.
Boil 5 to 8 minutes.
Pack carrots into hot jars, leaving 1/4-inch head space.
Remove spice bag.
Bring pickling liquid to a boil.
Pour hot liquid over carrots, leaving 1/4 inch head space.
Remove air bubbles.
Adjust caps.
Process pints and quarts 30 minutes in boiling water.
Chef
