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Added February 18, 2002 | Recipe #19919
Showing 1-3 of 3
on October 18, 2009
I have made this recipe every year since 1981!!! I am not even sure where I got it from! You should try it! In the last years my recipe card had gotten pretty faded, so my sugar quantity was way off, way more than called for... as I was only guessing, but it is truly yummy even with more sugar! Now I don't have to re write my card! Thank you for sharing.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 23, 2002
I added one whole clove, a small dill head and 1/4 teaspoon of crushed red pepper instead of thea cayenne to each jar. This should make the carrots hotter. I haven't tasted them yet. The recipe made three pints not four. Also, one of the jars did not seal so I recommend that the jars, lids and the brine be as hot as possible and that you work quickly. The carrots have been sitting in ice water so the brine is going to cool down pretty fast.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 17, 2002
Serving Size: 1 (1993 g)
Servings Per Recipe: 1