Cocktail Carrots

Name: Cocktail Carrots
Yield: 2 half-pint jars of pickles
Ingredients: seasoning of choice (garlic, onion, dill seed, mustard seed, caraway seed, and/or hot sauce); seasoning of choice (garlic, onion, dill seed, mustard seed, caraway seed, and/or hot sauce); carrot sticks; ½ cup cider vinegar; seasoning of choice (garlic, onion, dill seed, mustard seed, caraway seed, and/or hot sauce); seasoning of choice (garlic, onion, dill seed, mustard seed, caraway seed, and/or hot sauce); seasoning of choice (garlic, onion, dill seed, mustard seed, caraway seed, and/or hot sauce); seasoning of choice (garlic, onion, dill seed, mustard seed, caraway seed, and/or hot sauce); ⅛ teaspoon salt (taste a carrot after brining to decide if more salt is needed); ⅛ teaspoon salt (taste a carrot after brining to decide if more salt is needed); ½ cup water; 1 to 4 tablespoons sugar

Preparation info

2 half pint
jars of pickles

Difficulty
Easy

Appears in

Home Canning and Preserving

By Janet Cooper

Published 2014

About

Ingredients

carrot sticks
½ cup cider vinegar
½ cup water

Preserve
Side dish
Vegan
Gluten-free

Method

Fill 2 clean half-pint jars with thin carrot sticks, cut to fit.
Make a syrup of vinegar, water, sugar, salt, and seasoning(s) of choice.
Bring to a boil and pour over the carrots. Cover and let age in the refrigerator for 5 to 7 days before serving. Use within two weeks.