Scrub carrots, cut into
sticks.
In a large pot, combine
water, sugar, salt, 1 cup
vinegar, and spices; bring
to boil and simmer covered
20 minutes.
Meanwhile, pack carrots into
hot pint jars (you will need
three) and tuck in an orange
slice. Add the rest of
vinegar to your spice brine,
bring to boil and remove
from heat.
Strain this boiling syrup
into jars leaving 1/8" head
space. Seal immediately with
hot sterilized (boiled)
lids.
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