Saturday, June 25, 2011

From the CSA we got a huge amount of carrots


PICKLED SWEET CARROTS 
8 c. carrots, sliced (about 2 lbs.)
2 c. cider vinegar
2 c. sugar
1 tbsp. whole cloves
1 tbsp. whole allspice
2 sticks cinnamon


Peel and slice carrots into 3/4 inch long pieces. Cover and cook in a small amount of boiling salt water about 5 minutes or until just tender. Drain. Combine vinegar, 1 1/2 cups water and sugar in a kettle. Add spices tied in cheesecoth. Bring mixture to a boil. Add carrots, cover, and let stand at room temperature overnight. Bring to a boil, reduce heat and simmer, uncovered, 3 minutes. Remove spices and pack carrots into clean hot pint jars. Fill to within 1/2 inch of top with hot syrup. Seal immediately. Process 30 minutes in boiling-water bath.Makes about 4 pints.

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