Pickled Carrots
Ingredients:
8 large carrots, pared
4 cups hot distilled white vinegar
1 tbsp chili flakes
Directions:
Mix heated vinegar and chili flakes. When you heat vinegar, do not let it boil. In sterile
mason jars pour vinegar mix over pared carrots. Close tightly, but not too tight. Let sit at
room temperature for at least 3 hours so that everything will set and that jar cools.
Refrigerate unopened for 2 days, then serve.
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