Title: Pickled Spicy Carrot Sticks
Categories: Appetizer
Yield: 12 Servings

		1 1/2 C. white vinegar
		1 1/2 C. water
		1 C. sugar
		2 T. mustard seed
		1 tsp. celery seed
1/2		Tsp. crushed red pepper
		4 small bay leaves

2 lb. carrots, peeled & cut into thin sticks, slightly shorter than the jars to be stored in.

Bring all ingredients to a boil. Reduce heat, cover and simmer 6-7 minutes or until carrots are crisp-tender. When cool, arrange in two (2) 1 pint jars. Pour liquid to cover. Loosely cover and refrigerate until cold. Tighten lids, and keep refrigerated up to 1 month.

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