Title: Sweet Pickled Carrots
 Categories: Pickles, Vegetables, Gifts
      Yield: 3 Servings
      2 lb Carrots; peeled
      1 c  Sugar
      2 c  Vinegar
  1 1/2 c  Water
      1 ts Salt
      1    Cinnamon stick
      1 tb Mixed pickling spice
  Serve these sweet-and-sour nibbles as cocktail food or give jars of
  them to friends.
  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. Adjust lids and process in boiling water
  bath 30 minutes.
  (C) 1992 The Los Angeles Times
  Posted by Karen Mintzias in Intercook

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