If you like garlic dill cucumber pickles, you will love these pickled carrots. Everyone who tries them is hooked. Plus, they can be made anytime of year since carrots are always in season. Be sure to use dill seed and not dill weed.
GARLIC DILL PICKLED CARROTS (Pantry Cooking with Home Preserved Foods)
5 pounds carrots, peeled and cut into 3-inch uniform sticks no more than 1/2-inch wide
4 large garlic cloves or 8 small garlic cloves or 1 teaspoon dried minced garlic
8 teaspoons dill seed
4 teaspoons mustard seed
6 cups white vinegar
2 cups water
1/2 cup canning salt
Canning instructions can be found here.
Yields about 8 pints. For best flavor, let jars sit 3 to 5 days before eating.
