Pickled Carrots

By shauna

Ingredients

• 4 1/2 C. Water
• 2 1/2 C. Pickling Vinegar
• 1/2 C. Pickling Salt
• Fresh Garlic Cloves
• Fresh Dill
• Fresh Carrots

Preparation

Step 1

Peel & slice carrots. Boil water & pour over pint jars & lids to sterilize. Combine water, vinegar & salt in lg. pot & bring to a boil. To each jar add 2 garlic cloves & fresh dill in the bottom. Fill with sliced carrots, then top with another garlic clove & more dill. Fill to the top with pickling liquid then screw top on tightly. Store jars in a cool, dark spot & let sit for 6 weeks before eating.

*if doing a reasonably lg. batch it's probably best to triple the pickling liquid (water, vinegar & salt) to start.