Dilled Carrots

1. 1

   Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,.

2. 2

   combine vinegar, water and salt in a nonreactive Dutch oven.

3. 3

   Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes.

4. 4

   Pack carrot sticks into jars and place a.

5. 5

   second head of dill on top.

6. 6

   Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air.

7. 7

   bubbles with a narrow rubber spatula or plastic knife.

8. 8

   Add additional pickling liquid, if required, to maintain headspace.

9. 9

   Wipe jar rims thoroughly with a clean damp cloth. Seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.