Yield: 12 Servings
Measure | Ingredient |
---|---|
\N \N | 1 1/2 C. white vinegar |
\N \N | 1 1/2 C. water |
\N \N | 1 C. sugar |
\N \N | 2 T. mustard seed |
\N \N | 1 tsp. celery seed |
½ \N | Tsp. crushed red pepper |
\N \N | 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.