|Young carrots||3 Pound|
|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.