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LOCATION: Recipes >> Preserving >> Pickled Carrots 02

Print this Recipe    Pickled Carrots 02

Pickled Carrots

6 medium carrots
3/4 cup sugar
3/4 cup vinegar
3/4 cup water
1 tablespoon mustard seed
2 1/2 inch stick cinnamon
3 whoe cloves

Scrape carrots and cut in 3-inch lengths. Simmer in small amount
of boiling water for 5 minutes. Drain; cut in thin sticks. Combine
sugar, vinegar, water, and mustard seed. Tie stick cinnamon and
whole cloves in cheesecloth bag. Add to sugar-water mixture.
Simmer 10 minutes. Pour over carrots; cool. Cover; refrigerate
8 hours or overnight. Remove cheesecloth bag and drain before
serving. Makes 2 cups

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