Pickled Carrots
Ingredients:
- 2 cups white vinegar
- 1 cup sugar
- 1 cup water
- 1/2 teaspoon salt
- 1 1/2 pounds peeled Baby carrots, boiled for 10 minutes and drained
Preparation:
- Boil the carrots for 10 minutes and drain in a colander.
- Wash the carrots and place in a glass jar. Add the remaining 4
ingredients in a saucepan and bring to a boil, stirring to make sure the
sugar is dissolved. - Pour the mixture over the carrots, seal tight, and refrigerate.
- Wait at least 2 days to use.
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