Vegetables

Pickled Carrots

  • 2 quarts small Young carrots
  • 1 pint Vinegar
  • 1/4 pound Brown sugar
  • 1 ounce Mixed Spice, whole
  • ~ Salt

    • Clean carrots thoroughly with a brush, tie them in a piece of muslin cheesecloth, put in a pan of boiling water and leave for 5 minutes.

    Lift out carrots and plunge into a basin of quite cold water.

    Then rub off or scrape off carrot skins;put into a saucepan, cover well with boiling water, add salt and cook until nearly tender.

    Drain well, then put carrotsinto a preserving pan, add the sugar, vinegar and spices (tied in a muslin bag)and simmer for 30 minutes.

    Place them in hot jars (being careful not to break the carrots), pour on the vinegar and tiedown as air tight as possible.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Denisse Yvanovich of Melbourne (Australia). 

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