Zucchini and Carrots with Garlic and Herbs

[Guest guest]

Spiced Carrot Sticks

 

1 1/2 c. cider vinegar

1 c. sugar

1 T. pickling spices

1 T. salt

1 " peice of cinnamon stick

2 lb. carrots, pared, quartered lengthwise and cut

into 4 " long

sticks

 

Combine vinegar, sugar, spices and salt in large pan.

Bring to boiling, boil 5 minutes. Add carrots, cook 10

minutes or just tender. Pack in sterilized jars (1 qt.

or 2 pints). Pour hot boiling liquid in. Seal. Allow

to stand 2 weeks in refrigerator to mellow and blend

flavors.

 

 

 

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