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Dilled Carrots

2 lbs carrots (20 medium sized)
12 cup chopped fresh dill
2 cloves garlic (peeled and halved)
2 cups water
2 cups white vinegar
4 tablespoons salt
4 tablespoons sugar
12 teaspoon cayenne


Pare carrots and cut into 4" long sticks. Boil in unsalted water till crisply tender. Immediately place carrots into ice water to cool. Pack upright into sterilized jars (the smaller canning jar). Place 2 tablespoons of dill and 1/2 clove of garlic in each jar. Heat water, vinegar, salt, sugar and cayenne to boiling, fill jars and seal properly. Let jars cool then store.

Source: www.food.com