Dilled Carrots
By tschnet1
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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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