Spicy Pickled Carrots
from the National Honey Board
Ingredients
4 cups - white vinegar
2-1/2 cups - honey
2 Tablespoons - pickling spice
3 lbs. - baby carrots or carrots cut into slices
2-1/2 cups - honey
2 Tablespoons - pickling spice
3 lbs. - baby carrots or carrots cut into slices
Directions
In a small stainless steel or enamel saucepan, bring vinegar, honey and spice to a boil, stirring to dissolve honey. Remove from heat and cover pan to keep contents hot. Pack carrots into 6 hot sterilized pint jars, filling to 1/4 inch from tops. Add honey mixture, filling to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 30 minutes. Remove jars carefully and cool on wire rack.
Copyright 2013, National Honey Board.
All Rights Reserved.
All Rights Reserved.
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