Ingredients
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peeled medium carrots
3 c. sugar
3 c. vinegar
3 c. water
1/3 c. mustard seed
6-inch cinnamon stick
6 whole cloves
Preparation
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Slice carrots thick.
Cook in boiling, salted water just until tender, 7 to 8 minutes; drain.
In a large kettle, place remaining ingredients and simmer 20 minutes.
Pack carrots in hot jars. Cover with vinegar mixture.
Process in boiling water bath for 5 minutes.
Makes 6 pints.
Carrots may be cut into lengthwise pieces.
Baby carrots may be used.
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