Dilly Carrots

Recipe Ingredients

1 lb	454g / 16oz	Carrots
1/2 lb	227g / 8oz	Onion - halved (small)
2		Garlic cloves
2 tablespoons	30ml	Salt
1/8 teaspoon	0.6ml	Cayenne pepper
1 tablespoon	15ml	Fresh dill weed
1 tablespoon	15ml	Dill seed
1 1/4 cups	296ml	Vinegar
1 1/4 cups	296ml	Water

Recipe Instructions

Cut carrots into lengthwise slices that will fit a pint-size jar. Pack into two pint-sized jars. In each jar, also place a piece of onion, a garlic clove, 1 tablespoon of salt, 1/2 tablespoon of dill weed, 1/2 tablespoon dill seed, and a pinch of cayenne pepper.

Bring vinegar and water to a boil. Pour over carrots. Store in refrigerator, or process jars according to manufacturers' instructions.

This recipe yields 2 pints.

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

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