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Carrot Dills

Western.Chefs's picture
  Young carrots 3 Pound
  Salt To Taste
  Dill seeds/8 sprays fresh dill 4 Teaspoon
  Mustard seeds 2 Teaspoon
  Garlic 2 Clove (10 gm)
  Water 3 Cup (48 tbs)
  Cider vinegar 3 Cup (48 tbs)
  Crushed red pepper 1⁄4 Teaspoon
  Kosher salt 6 Tablespoon

Scrape carrots and cut into 4-inch sticks (or to fit into pint glass jars).
Heat carrots to boiling in 1-inch boiling salted water.
Boil 3 or 4 minutes.
Drain and pack lengthwise in 4 hot sterilized pint jars.
In each jar, put 1 teaspoon dill seed or 2 dill sprays, 1/2 teaspoon mustard seed, 1/2 clove garlic, slivered.
Combine water, vinegar, red pepper, and salt and heat to boiling.
Lower heat and simmer 5 minutes.
Pour over carrots, leaving 1/2 inch head space.
Seal at once.
Process in Hot Water Bath for 5 minutes.
Store at least 1 week to develop flavors before serving.
Serve chilled.

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