| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Canning, Preserves, Etc., Pickles & r |
5 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 3 |
tb |
Salt |
| 2 |
qt |
White vinegar |
| 2 |
tb |
Mustard seeds |
| 2 |
tb |
Celery seeds |
| 1 |
tb |
Dill seeds |
| 2 |
ts |
Basil — dried |
| 1 |
ts |
Hot pepper flakes |
| 5 |
lb |
Carrots |
| 5 |
|
Sprigs dill |
INSTRUCTIONS
Combine sugar, salt and vinegar in a small glass pan and bring to a boil;
reserve. Combine remaining ingredients except carrots and dill sprigs;
reserve. Julienne carrots(1/2-inch square) and cut into lenghts to fit
into jars. Reheat vinegar mixutre, add 1 teaspoon of spices and 1/2 cup of
the vinegar mixture to each jar. Pack carrots vertically leaving 1/4 inch
head space, place a sprig of dill on top and fill jars with vinegar
mixture. Seal and process for 5 minutes in a boiling water bath.,
Posted to MC-Recipe Digest V1 #144
Date: Tue, 9 Jul 1996 06:56:40 -0300
From: Calvin Deiterich <cedeiter@epix.net>
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