Pickled spicy carrot sticks
12 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.