PICKLED CARROTS

Pickled Carrots

(makes 2 cups)

3/4 cup warm water

1/2 cup distilled white vinegar

4 tablespoons sugar

2 tablespoons salt

1 pound carrots (peeled and cut to match stick size)

• Mix the water, vinegar, sugar and salt until the sugar and salt dissolves.
• Place the carrots in a container and cover with the pickling liquid.
• Let pickle for at least and hour and store in the fridge for up to a week.