Pickled Carrots And Zucchini
|Sugar||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Mustard seed||1 Tablespoon|
|Cinnamon stick||2 Inch|
|Carrots||3 Medium, cut into strips|
|Zucchini||1 Medium, cut into strips|
In saucepan combine sugar, vinegar, water, mustard seed, stick cinnamon, and cloves.
Add carrots; cover and simmer till carrots are crisp-tender.
Add zucchini; return to boiling.
Transfer to bowl.
Cover; chill at least 8 hours.