Sweet And Sour Carrots
Reheat slightly in liquid to serve. Keep any left overs refrigerated.
Serves: 6
Ingredients
6 large carrots, thinly peeled and cooked
3/4 cup cider vinegar
1/2 cup karo syrup
3/4 cup sugar
1/4 cup onion flakes
1 teaspoon parsley
3/4 teaspoon pickling spice
Method
- Peel carrots, cut half cross wise, simmer in small amount of boiling salted water. Cool suficently to cut in julienne sticks.
- In saucepan combine vinegar, carrot juice, sugar, onion and parsley flakes and loose pickling spices. Simmer to flavor, then add drained cooked carrots.
- Cool refrigerate with a cover over night or 8 hours to marinate.
