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Monday, April 24, 2017

SWEET PICKLED CARROTS

2 pounds Carrots -- peeled
1 cup Sugar
2 cups Vinegar
1 1/2 cups Water
1 teaspoon Salt
1 Cinnamon stick
1 tablespoon 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.

gift jar recipes.pdf

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