Recipe Archives->Preserving->Dilled Carrots

Dilled Carrot Strips
Makes 5 pints.

6 cups water
1/2 cup salt
2 cups white vinegar
alum 
fresh dill heads
garlic cloves, enough for 4 per jar
carrots, enough to fill the jars

If you use whole carrots you will need to cut them into 3 inch long
squares. Julienne type but not so skinny!

Put water, salt and vinegar in a pot and bring to a boil.  Place
1 head of dill and 4 garlic cloves in each pre sterilized jar.
Pack carrots in jar and put a pinch of alum in each (adds crispness).
When your pot is boiling pour into each filled jar, wipe rim with
clean cloth and put on the top.  Turn upside down for 12 to 24
hours to help sealing process.

Note: may add a hot pepper if you so desire.

Printable version: dilled-carrots.txt.