Pickled Carrot Sticks

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3 lbs. carrots, cut into sticks
4 cloves garlic
2 bay leaves
6 whole allspice
1 Tbsp. salt
1 1/2 cups white vinegar
Cool water sufficient to fill the jar

• Pack the carrot sticks into a large glass jar with the garlic, bay leaves, and allspice.
• Dissolve the salt in the vinegar, and then pour into the jar. Fill the remaining space in the jar with cool water.
• Place a lid on the jar, but do not screw the lid on tightly, and let stand for 10 to 14 days, or until the carrots sink to the bottom of the jar.
• Store in the refrigerator.

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