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    Pickled Carrots

    Source of Recipe

    from my friend Sue , 1996
    * Exported from MasterCook *

    Pickled Carrots

    Recipe By : Katie
    Serving Size : 1 Preparation Time :0:00
    Categories : Preserving

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 lb carrots -- approximately
    2 c cider vinegar
    1 c sugar -- or 1/2 c. honey
    1/2 c water
    1 tbsp mixed pickling spice

    Cut carrots into thin strips and place lengthwise in 4 pint jars. Pack fairly tightly*. Boil rest of ingredients for 10 minutes. Pour over carrots (I put some of the pickling spice in each jar) and process 10 minutes at sea level, 15 minutes at 1000-6000 ft., or 20 minutes above 6000 ft.

    Best if eaten after 6 weeks or more.

    *Katie's note: Don't pack so tightly that the vinegar can't circulate. Carrots are low acid and there is a risk of botulism.

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