|Small carrots||3 Pound|
|Vinegar||2 Cup (32 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Sugar||1 Cup (16 tbs)|
|Mixed pickling spices||1 Tablespoon|
Wash, drain, and remove skins.
Cook carrots until just tender.
Leave small carrots whole; cut larger ones into pieces as desired.
Combine vinegar, water, sugar and salt.
Tie remaining spices in a cheesecloth bag; add to vinegar mixture.
Boil 5 to 8 minutes.
Pack carrots into hot jars, leaving 1/4-inch head space.
Remove spice bag.
Bring pickling liquid to a boil.
Pour hot liquid over carrots, leaving 1/4 inch head space.
Remove air bubbles.
Process pints and quarts 30 minutes in boiling water.
Serving size: Complete recipe
Calories 476 Calories from Fat 15
% Daily Value*
Total Fat 2 g2.7%
Saturated Fat 0.31 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1061.3 mg44.2%
Total Carbohydrates 112 g37.4%
Dietary Fiber 39.5 g157.8%
Sugars 64.8 g
Protein 9 g17.4%
Vitamin A 3753.1% Vitamin C 59%
Calcium 43.5% Iron 67.3%
*Based on a 2000 Calorie diet