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Title: Sweet Pickled Carrots
Categories: Pickles, Vegetables, Gifts
Yield: 3 Servings
2 lb Carrots; peeled
1 c Sugar
2 c Vinegar
1 1/2 c Water
1 ts Salt
1 Cinnamon stick
1 tb Mixed pickling spice
Serve these sweet-and-sour nibbles as cocktail food or give jars of
them to friends.
Cook carrots in boiling water until crisp-tender. Drain. Cut carrots
into 3-inch-long sticks and pack upright in small hot sterilized
jars. Combine sugar, vinegar, water and salt in saucepan. Tie
cinnamon stick and pickling spice in cheesecloth bag and add to
vinegar mixture. Boil 5 to 8 minutes. Fill jars with boiling syrup,
leaving 1/2-inch head space. Adjust lids and process in boiling water
bath 30 minutes.
(C) 1992 The Los Angeles Times
Posted by Karen Mintzias in Intercook
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