Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
Home › Preserving › Sweet Pickled Carrots
Sweet Pickled Carrots
Wash and scrape six or eight medium-sized carrots. Boil in slightly salted water until they can be pierced with a fork; then drain and dash cold water over them. Put one pint of cider vinegar in a stewpan and add three cups of sugar (one brown and two of white) and one teaspoonful each of cloves, cinnamon, and cassia buds. Let the syrup boil, then slice in as many carrots as the syrup will take. Cover and cook slowly for half an hour, then store in cans as in all canning.