Pickled Carrots

By s_chute

Ingredients

• 4 pounds carrots
• 1 tsp dill seeds/jar
• 1 garlic clove/jar
• 6 cups water
• 2 1/1 cups vinegar
• 1/4 cup pickling salt

Preparation

Step 1

Preheat oven to 225. Bring canner to a simmer and place empty jars without lids in water.
In a seperate pot place lids in hot but not boiling water.
Make brine and bring to boil.
Remove jars from canner and put in oven. Bring canner to a boil.
Fill jars and boil for 10 min