Dilled Carrots

Directions

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