Pickled Spicy Carrot Sticks Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Appetizers