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Dilled Carrots

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“This is the dill carrots recipes you will enjoy.For best results, use small tender carrots. If using mature carrots, peel and cut.We love pickled garlic so we added lots.”
READY IN:
1hr
YIELD:
7 pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,.
  2. combine vinegar, water and salt in a nonreactive Dutch oven.
  3. Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes.
  4. Pack carrot sticks into jars and place a.
  5. second head of dill on top.
  6. Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air.
  7. bubbles with a narrow rubber spatula or plastic knife.
  8. Add additional pickling liquid, if required, to maintain headspace.
  9. Wipe jar rims thoroughly with a clean damp cloth. Seal.

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