Pickled carrots
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 2 | cups | Vinegar |
| 2 | cups | Water |
| 1 | tablespoon | Whole mixed spices |
| Small carrots | ||
| Salt | ||
Directions
Scrape and wash carrots. Boil until tender in water to which ½ teaspoon salt has been added per quart. Pack in sterilized jars.
Fill jars to within ¼ inch of top with sirup made by boiling together vinegar, water, sugar, and spices. Mrs. Harry R. Baer, Meyersdale, PA.