Pickled Carrots (German Style)

From a

very old

(unknown date)

cook book

""""""""""""""

.

Take small,tender Carrots.

Scrape and rub off the skin.

Parboil in Salted Water,

not too much,

or they will not keep their shape.

Drain and put in a jar.

.

Boil Vinegar enough to carry them.

Pour on and let remain twenty-four hours.

Drain off and scald again.

Put a Bay leaf, and 3 or 4 Cloves in with the Carrots.

Add a little Salt to the boiling Vinegar,

and pour over the Carrots.

.

If wished to keep a long time,

seal up with egg-paper.

.

They are very ornamental,

especially when served with

Pickled Beets.

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