Averie Cooks

0 Place trimmed and sliced carrot spears in one glass jar and parsnips in another glass jar (or mingle them, if preferred); set jars aside. My jars were very well-packed and very stuffed; I couldn’t fit in any more spears.
1 In a medium saucepan, combine sugar and vinegar and heat over medium heat to dissolve sugar, stirring constantly. Allow mixture to come to a boil and then shut the heat off.
2 Pour the mixture over the vegetables, divided equally, or until the liquid comes up to nearly to the top of the jar. I find it’s easiest to pour the vinegar-sugar mixture into a heat-safe, large, glass measuring cup rather than trying to pour from a saucepan directly over the vegetables since more seems to spill onto the counter than get into the jars.
3 Add 2 tablespoons citrus pepper blend and 1 tablespoon mustard to each jar. If adding salt, add it to each jar, to taste.
4 Seal jars and shake gently to disperse spices.
5 Allow jars to cool on counter before transferring to the refrigerator. Do not put hot glass jars into a cold refrigerator, they could crack. Vegetables will be ‘ready’ after about 2 hours, but the full effect of the pickling will set in about 48 hours later. Vegetables will keep refrigerated in jars for many weeks; let common sense and your tastebuds be your guide.
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