Dilly Carrots
Ingredients
- Carrots cut into julienne slices for 6 jars (about 5 pounds)
- 3 ½ cups apple cider vinegar
- 3 ½ cups water
- 1/3 cup pickling salt
- 6 cloves of garlic
- 6 sprigs of dill
- 3 teaspoons of mustard seed
Instructions
- Sterilize jars, rings and lids
- Bring vinegar, water and pickling salt to a boil
- In each jar place 1 clove of garlic, 1 sprig of dill, and ½ teaspoon of mustard seed
- Add julienned carrots (really squeeze them in there)
- Ladle brine into the jar leaving 1/4” head room
- Clean top of jar and add lid and ring
- Hot water bath 10 minutes
- Remove from heat and let sit until jars “plink” and lids seal
- Store in a cool, dark place