Pickled Carrots

by Carol brock
(Victoria, Australia)

Hi guys, I live in Victoria in Australia. I think it might be climatically like LA. We plant in November which is the end of spring here. I get to have good tomato crops by end of december and lettuce does well beginning of december on.

I submit the following recipe for pickled carrots - excellent with cheese and dips:

1 kg of carrots (2 pounds)
4 cups cider vinegar
2 cups sugar
1 bay leaf
2 teaspoons mustard seeds
1/2 teaspoon dill seeds
1 teaspoon salt

Peel carrots and remove stalks. Place vinegar, sugar, bay leaf, mustard and dill seeds and salt into saucepan and bring to boil, dissolve sugar. Add carrots and cook 3 - 5 minutes. Don't let them become soft. Remove the bay leaf.

Using a slotted spoon, remove the carrots to hot, sterilised jars. Pour the hot liquid to completely cover carrots and seal the jar.

Store in glass jars and open in a week. Will keep in a dark cupboard for 2 months. Refrigerate after opening.