Honey's pickled carrots

Yield: 4 Servings

Measure Ingredient
9 cups Water
3 cups Vinegar
1 cup Salt
Carrots
Dill
Clove garlic; cut up
Ground red pepper

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, .

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