| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pickles, Vegetables |
3 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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