Pickled spicy carrot sticks
Yield: 12 Servings
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
- 2 lb. carrots
Instructions:
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.
