Pickled spicy carrot sticks

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.

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