Post by auntieemu on Mar 5, 2006 17:34:02 GMT -5
Picled Carrots
about 2 pints
1 quart small carrots of uniform size
Water
3 cups white vinegar
1 cup sugar
3 tablespoons mixed pickling spice, tied in a cheesecloth
Cook the carrots in water to cover until the skins slip easily and the carrots are half done. Peel.
Boil together ten minutes the vinegar, 1/2 cup water, the sugar and spice. Remove the spice bag.
Add the carrots and boil two to four minutes, or until almost tender. Pack in hot sterile jars and pour the syrup over them. Seal.
Variation:
Shoestring carrots: Cut carrots after parboiling into uniform strips. Follow above directions, but do not boil the sticks in syrup; just bring them to a boil, pack and seal.
about 2 pints
1 quart small carrots of uniform size
Water
3 cups white vinegar
1 cup sugar
3 tablespoons mixed pickling spice, tied in a cheesecloth
Cook the carrots in water to cover until the skins slip easily and the carrots are half done. Peel.
Boil together ten minutes the vinegar, 1/2 cup water, the sugar and spice. Remove the spice bag.
Add the carrots and boil two to four minutes, or until almost tender. Pack in hot sterile jars and pour the syrup over them. Seal.
Variation:
Shoestring carrots: Cut carrots after parboiling into uniform strips. Follow above directions, but do not boil the sticks in syrup; just bring them to a boil, pack and seal.