|White vinegar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Mixed spice||3 Tablespoon, pickling|
Wash and scrape carrots and cut into thin sticks.
Cook carrots in a little boiling salted water for 10 minutes, or until almost tender.
Combine remaining ingredients in a saucepan and simmer for 10 minutes; strain.
Add carrot sticks; bring to a boil.
After boiling for 2 minutes, pack carrots into hot sterilized jars.
Pour syrup over carrots; seal.
Makes about 2 pints.
Serving size: Complete recipe
Calories 1169 Calories from Fat 89
% Daily Value*
Total Fat 11 g16.5%
Saturated Fat 1.8 g8.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 473.7 mg19.7%
Total Carbohydrates 268 g89.2%
Dietary Fiber 14.3 g57.2%
Sugars 222.9 g
Protein 11 g21.3%
Vitamin A 1515.5% Vitamin C 47.3%
Calcium 18.4% Iron 7.7%
*Based on a 2000 Calorie diet