Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sugar |
| 3 tablespoons | Salt |
| 2 quarts | White vinegar |
| 2 tablespoons | Mustard seeds |
| 2 tablespoons | Celery seeds |
| 1 tablespoon | Dill seeds |
| 2 teaspoons | Basil -- dried |
| 1 teaspoon | Hot pepper flakes |
| 5 pounds | Carrots |
| 5 | Sprigs dill |
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(½-inch square) and cut into lenghts to fit into jars. Reheat vinegar mixutre, add 1 teaspoon of spices and ½ cup of the vinegar mixture to each jar. Pack carrots vertically leaving ¼ 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@...>