Dilled Carrots

Dilled Carrots
Dilled Carrots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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