pickled spicy carrot sticks
- Categories
- Appetizers
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 1 1/2 C. white vinegar | |
| 1 1/2 C. water | |
| 1 C. sugar | |
| 2 T. mustard seed | |
| 1 tsp. celery seed | |
| ½ | Tsp. crushed red pepper |
| 4 small bay leaves |
2 lb. carrots, peeled & cut into thin sticks, slightly shorter than the jars to be stored in.
Bring all ingredients to a boil. Reduce heat, cover and simmer 6-7 minutes or until carrots are crisp-tender. When cool, arrange in two (2) 1 pint jars. Pour liquid to cover. Loosely cover and refrigerate until cold. Tighten lids, and keep refrigerated up to 1 month.
Similar recipes
- Baked potato sticks
- Biscuit sticks
- Bread sticks
- Carrot sticks
- Celery sticks
- Cheese sticks
- Chocolate sticks
- Coconut sticks
- Corn bread sticks
- Freezer bread sticks
- Garlic bread sticks
- Herb sticks
- Pepperoni sticks
- Salad sticks
- Salt sticks
- Savory bread sticks
- Seeded bread sticks
- Swedish sticks
- Sweet pickle sticks
- Walnut sticks
Random recipe of the day
Calzone with four cheeses, eggplant and basil
Follow us
