The Simple Life
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Pickled Carrots
by Carol Brock
(Victoria, Australia)
1 kg of carrots (2 pounds)
4 cups cider vinegar
2 cups sugar
1 bay leaf
2 teaspoons mustard seeds
1/2 teaspoon dill seeds
1 teaspoon salt
Peel carrots and remove stalks. Place vinegar, sugar, bay leaf, mustard and dill seeds and salt into saucepan and bring to boil, dissolve sugar. Add carrots and cook 3 - 5 minutes. Don't let them become soft. Remove the bay leaf.
Using a slotted spoon, remove the carrots to hot, sterilised jars. Pour the hot liquid to completely cover carrots and seal the jar.
Store in glass jars and open in a week. Will keep in a dark cupboard for 2 months. Refrigerate after opening.
Gardens
This is one of my favorite sites to get gardening info.
http://www.growveg.com/growblogpost.aspx?id=220
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