Pickled Carrots
  • head of dill, 1 per pint
  • small clove of garlic, 1 per pint
  • baby carrots or large ones cut into fingers, to fill 1 pint
  • pickling salt, 1 Tbsp. per pint
  • 1/3 cup boiling white vinegar per pint
  • Boiling water, to fill jar
  1. In a bottom of a hot sterilized pint jar, place head of dill and garlic. Fill with carrot sticks to within 1 inch of the top. Measure salt over carrots to within 1 inch of the top. Add vinegar. Fill with water to within 1/2 inch of top. Place sterilized metal lid on jar and screw metal band on securely. Process in a boiling bath for 20 minutes Let stand 6 weeks before serving.