from “Small Batch Preserving”
3 Tablespoons finely chopped fresh oregano or 1 tablespoon dried
2 Tablespoons chopped sweet red pepper
2 Tablespoons chopped green pepper
1/4 teaspoon hot pepper flakes
2 small cloves garlic
1 pound peeled baby carrots
1 1/2 cups white vinegar
1/2 cup granulated sugar
1/3 cup water
1 teaspoon pickling salt
1. Combine oregano, peppers, and hot pepper flakes. remove hot jars from canner and divide pepper mixture between them. Add 1 clove garlic to each jar and fill each with half the carrots, leaving 1/2-inch head space. (There may be a few carrots left over.)
2. Meanwhile, combine vinegar, sugar, water and salt in a small saucepan and bring to a boil.
3. Pour hot liquid over carrots to within 1/2 inch of rim. Process 15 minutes for pint jars.
Makes 2 pints.