This recipe is from an August 1948 The Farm Wife and Home page from a now defunct Southern Indiana Farm Publication. Note: This is not a quick recipe as the carrots must set overnight. It is, however, easy and one I thought some of you would enjoy.
1 quart vinegar
1 tablespoon each of whole cloves, allspice, and mace
1 quart sugar
1 stick of cinnamon
carrots
Boil the carrots until the skins slip easily. Remove skins and slice or keep whole. Tie the spices in a bag and bring to a boil in pickling solution. Pour the boiling solution over carrots and allow to stand overnight. Bring to boil and boil for 5 minutes. Remove the spice bag. Pack carrots into hot sterilized jars to within one-half inch of top. Seal while hot.
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1 tablespoon each of whole cloves, allspice, and mace
1 quart sugar
1 stick of cinnamon
carrots
Boil the carrots until the skins slip easily. Remove skins and slice or keep whole. Tie the spices in a bag and bring to a boil in pickling solution. Pour the boiling solution over carrots and allow to stand overnight. Bring to boil and boil for 5 minutes. Remove the spice bag. Pack carrots into hot sterilized jars to within one-half inch of top. Seal while hot.
file photo
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