Pickled Carrots

Ingredients

• 1 pound young carrots
• 2 bay leaves
• 1 Cup sugar
• 6 peppercorns
• 1 1/4 cups white vinegar
• 1 1/4 teaspoons salt
• 1 teaspoon whole cloves
• dash of tabasco
• 2 sticks cinnamon

Method

1. 1

   Select young small carrots which do not have to be scraped or peeled.

2. 2

   Boil in salted water until tender and then drain.

3. 3

   Make a syrup of the sugar, vinegar, the whole spices which have been tied in a cheesecloth bag, the salt and tabasco.

4. 4

   Simmer for 15 minutes.

5. 5

   Put the carrots in a bowl or crock and pour the syrup over them, removing the bag.

6. 6

   Cover tight and let them stand in the refrigerator for 24 hours to pickle.

Nutrition per serving

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 6. The excerpt below is the record exactly as published.

Pickled Carrots 1 pound young carrots 2 bay leaves 1 Cup sugar 6 peppercorns 114 cups white vinegar 114 teaspoons salt 1 teaspoon whole cloves dash of tabasco 2 sticks cinnamon

Cook this with the app: pantry check, scaling, and the assistant.