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Pickled Carrots

Vegetables, also Vegetarian Foods

Pickled Carrots
1/2 cup white rice vinegar
2 Tablespoons granulated sugar
1/2 teaspoon salt
1 pound peeled baby carrots, cut into 0ne-quarter inch rounds
1. Put vinegar, sugar, and salt into an enamel pot and bring to the boil, then allow this to cool covered overnight.
2. Add the carrots and let them sit in this enamel pan for three hours. Then transfer them and the liquid to sterilized jars, cover with sterilized lids, refrigerate for one week, then serve.

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