"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pickled Carrots Recipe

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This recipe for Pickled Carrots, by , is from The Cooper Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo-Anne Cooper
Added: Tuesday, April 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
head of dill, 1 per pint
small clove of garlic, 1 per pint
baby carrots or large ones cut into fingers, to fill 1 pint
pickling salt, 1 Tbsp. per pint
1/3 cup boiling white vinegar per pint
Boiling water, to fill jar

Directions:
Directions:
In a bottom of a hot sterilized pint jar, place head of dill and garlic. Fill with carrot sticks to within 1 inch of the top. Measure salt over carrots to within 1 inch of the top. Add vinegar. Fill with water to within 1/2 inch of top. Place sterilized metal lin on jar and screw metal band on securely. Process in a boiling bath for 20 minutes Let stand 6 weeks before serving.

 

 

 

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