Pickled Carrot Sticks
1 lb carrots, cut into 3 1/2 x 1/3 inch sticks
1 1/4 cup water
1 cup cider vinegar
1/4 cup sugar
1 garlic clove crushed, lightly
1 1/2 TBSP C&C Pickling Spices (Traditional, Spicy or Smoky Heat)
1 1/2 TBSP salt
Blanch carrots in salted water for one minute, drain and rinse with cold water. Put into an air tight container.
Bring other ingredients together in a saucepan, bring to a boil then reduce heat and simmer 2 minutes. Pour liquid over carrots and allow to cool. Refrigerate for at least one day to let flavours develop.
Keep chilled in an air tight container for up to one month.