Ingredients
- 3 long sticks
- 1 cinnamon stick
- 1 mixed pickling spice
- 475 ml vinegar
- 500 gr carrots
- 350 ml water
- 200 gr sugar
- 3 gr salt
sugar, vinegar, water and salt in saucepan. Tie cinnamon stick and pickling spice in cheesecloth bag and add to vinegar mixture. Boil 5 to 8 minutes. Fill jars with boiling syrup, leaving 1 cm head space. Adjust lids and process in boiling water bath 30 minutes. (C) 1992 The Los Angeles Times
