8 medium mirlitons
4 medium carrots, cut into 3-inch julienne
1 large Vidalia onion, halved and cut lengthwise into 1-inch slices
20 garlic cloves, peeled
4 quarts distilled white vinegar
6 bay leaves
1/2 cup salt
1/4 cup sugar
1/4 cup black peppercorns
1 teaspoon cayenne
2 teaspoons dry mustard
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