Categories: pickles

Ingredients

• 3/4 cup each vinegar and water
• 1/2 cup sugar
• 1 Tbsp. mustard seeds
• 6 whole cloves
• 10 medium carrots, cut into 1/2 inch sticks
• 12 large green onions, cut same length as carrots (see note)

Directions

1. In medium saucepan, over medium heat cook vinegar, water, sugar, mustard seeds, and cloves until sugar dissolves. Add carrots; cook until crisp-tender. Add green onions; cook 1 minute. Cool; pack tightly into four 1/2 pint jars, arranging vertically for green and gold pattern. Add hot vinegar mixture to cover; seal. Refrigerate 24 hours before serving.

2. makes 2 pints

3. Note: zucchini can be substituted for green onions.

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