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Moroccan carrots

0

  • Makes1 Servings
Moroccan carrots

Michael Graydon

Chatelaine Triple Tested

Ingredients

  • Carrots, thinly peeled

  • 1 1/2 cups white vinegar

  • 1/2 cup honey

  • 1/2 cup granulated sugar

  • 1 tsp cumin seeds

Instructions

  • BOIL peeled thin carrots in salted water for 3 min. Drain. Plunge into ice water until cold. Pat dry and pack into jars.

  • HEAT 1 1/2 cups white vinegar, 1/2 cup honey and 1/2 cup sugar, until sugar dissolves. Add 1 tsp cumin seeds and pour into jars.

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