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Pickled Carrots
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Yield: about 2 pints
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| PICKLED CARROTS Printed from COOKS.COM | |
| 1 lb. | carrots |
| 1 1/2 c. | white vinegar |
| 1/2 c. | water |
| 1 c. | sugar |
| 3 tbsp. | mixed pickling spice |
Wash and scrape carrots. Cut into thin sticks. Cook carrots in boiling water until almost tender. (Can add salt if wanted.) Drain. In pot combine remaining ingredients with 1/2 cup water and bring to boil. Place carrots into hot sterilized jars. Pour over carrots and seal. Makes about 2 pints.
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