SWEET PICKLED CARROTS
2 lbs peeled Carrots
1 cup Sugar
2 cup Vinegar
1 1/2 cup Water
1 ts Salt
1 Cinnamon stick
1 tb Mixed
Cook carrots in boiling water
until crisp-tender.
Drain.
Cut carrots into 3-inch-long
sticks and pack upright
in small hot sterilized jars.
Combine sugar, vinegar, water
and salt in saucepan.
Tie cinnamon stick and
pickling spice in cheesecloth bag
and add to vinegar mixture.
Boil 5 to 8 minutes.
Fill jars with boiling syrup,
leaving 1/2-inch head space.
Aadjust lids and process in boiling water
bath 30 minutes.
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