I went to the store this morning and found these beautiful carrots, what was even better they were on sale. I paid $1.00 for a 1-pound bag of carrots. I was so excited I didn’t pick up anything else I checked out and went straight home. Time to start pickling these carrots!
INGREDIENTS: 1 pound baby carrots, 2 medium sliced white onions, 3/4 cup sugar, 3/4 teaspoon seasoning salt, 1/2 teaspoon ground mace, 1/2 teaspoon whole cloves, 1/4 teaspoon celery seeds, 1/4 pound shelled pistachios nuts, 1/4 teaspoon dried dill, 3 fresh serrano peppers, 4 fresh basil leaves, 1/8 teaspoon ground cumin, 4 fresh garlic cloves, 4 cilantro sprigs, 1/4 teaspoon tarragon and 2 cups vinegar.
GET READY, GET READY, GET READY: Put the carrots and onions in a large saucepan, add enough water to cover them. Bring to a rapid boil, turn the heat down to a simmer and cook for 3-4 minutes. Pour off the water. Add the remaining ingredients, except the nuts, to the pot cook on medium heat for 5-6 minutes. Add the nuts. Pour into two 1-pint mason jars, leave about 1/4-inch empty at the top to allow for boiling. Put on the lid and band screw on as tight as you can. Add 3 inches of water to your pot put the jars in the water, bring to a rapid boil for 5- minutes. Turn off the heat, leave in the water for another 5-minutes. Refrigerate and ready to eat in 4-hours.
