Boil water, vinegar and salt for 5 minutes. Cut carrots in small strips; pack in pint jars. In each jar put 1 head dill, 2-3 cloves garlic and 1/2 tsp red pepper. Pour boiling mixture over to cover. Seal and let stand for 10 days.
NOTE: Get a book on canning if unsure about sealing and processing.
B.M. 'HONEY' MEEK
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9,
|
|
