Honey's pickled carrots
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | cups | Water |
| 3 | cups | Vinegar |
| 1 | cup | Salt |
| Carrots | ||
| Dill | ||
| Clove garlic; cut up | ||
| Ground red pepper | ||
Directions
Boil water, vinegar and salt for 5 minutes. Cut carrots in small strips; pack in pint jars. In each jar put 1 head dill, 2-3 cloves garlic and ½ tsp red pepper. Pour boiling mixture over to cover. Seal and let stand for 10 days.
NOTE: Get a book on canning if unsure about sealing and processing.
B.M. 'HONEY' MEEK
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .