Dilled Carrots

By MissHeather

Ingredients

• 1 head of dill, per pint
• 1 small garlic clove, per pint
• small whole carrots, or larger ones cut in fingers, to fill 1 pint
• 1 T coarse (pickling) salt, per pint
• 1/3 C boiling white vinegar, per pint
• boiling water, to fill jar

Preparation

Step 1

In bottom of hot sterilized pint jar, place head of dill and garlic.

Fill with carrot sticks to within 1 inch of top.

Measure salt over carrots Add venegar, Fill with water to within 1/2 inch of top. Place sterilie metal lid on jar and screw metal band on securely. For addded assurance against spoilage, you may choose to process in a boiling water boath for 20 minutes. Let stand 6 weeks before using.