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Dilled Carrots

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Ingredients

  • 2 lbs carrots, peeled and cut into thick matchsticks
  • 4 garlic cloves, sliced
  • 1 onion, chopped
  • 1 tbsp black peppercorns
  • 1 large bunch fresh dill (or 2 tbsp dill weed & 1 tbsp dill seed)
  • 4 cups distilled white vinegar
  • 1/4 cup sugar
  • 2 tbsp salt

Details

Preparation

Step 1

Divide the carrots, garlic, onion, peppercorns and dill among 3 clean, hot pint-size jars.

Combine the vinegar, sugar and salt in a medium non-reactive saucepan, and bring to a boil, stirring to dissolve. Pour the brine over the carrots to cover by 1/2". Leave 1/2" of head-scape between the top of the liquid and the lid.

To finish the canning process, use the boiling water method. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid and let jars rest in the canner for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a dark and cool place for up to 1 year.

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