Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 C. white vinegar
1 1/2 C. water
1 C. sugar
2 T. mustard seed
1 tsp. celery seed
1/2 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.

Browse by categories