Sweet Pickled Carrots
From Successful canning and preserving (1917).
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A historical recipe
Successful canning and preserving, by Ola Powell (1917).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 5 ingredients
- one quart of vinegar
- one quart of sugar
- one tablespoonful of cinnamon
- one teaspoonful of mace
- 1/2 tablespoonful of mace Small green fig
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Boil young, tender carrots until three-fourths done, scrape, cut in thin slices, and pour a boiling spiced syrup over them, made by boiling together one quart of vinegar, one quart of sugar, one tablespoonful of cinnamon, cloves, and one teaspoonful of mace and allspice.
- Allow to stand over night in this syrup.
- Next morning boil for five minutes, cool quickly, pack into jars, strain syrup over them, seal, and process as for all pickles.
- Spiced Green Tomatoes.
- — 6 pounds of small whole green 1 tablespoonfiil of cinnamon tomatoes tablespoonful of cloves 4 pounds of sugar tablespoonful of allspice 1 pint of vinegar 1/2 tablespoonful of mace Small green fig or plum tomatoes are suitable for this pickle.
- Scald and peel.
- Make a syrup of the sugar, vinegar, and spices.
- Drop in the whole fruit and boil until the tomatoes become clear, pour all into trays, cool quickly, pack cold into jars, strain syrup over them, seal and process.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler
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Sieve