By:
Roger Tim Johnson
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Clean & scrape enough Carrots to fill 4 Pints.
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Boil in Salt Water until done.
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Pour off Water & pack in Pint jars.
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Brine
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Boil together: 2 1/2 c. Vinegar
1 1/4 c. Water
2 c. Sugar
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To each Pint jar;
Add.....
1 tsp. of mixed Pickling Spice
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Pour over Carrots packed in jars.
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Seal.
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