Dilled Carrots 1 lb Carrots, cut into 4-inch julienne strips
1 c Vinegar
1 c Water
2 ts Salt
1 1/2 ts Dill seed
1 1/3 ts Mustard seed
1 cl Garlic, cut in half
2 tb Sugar
Cook, carrots, covered, in one inch of boiling water 3-4 minutes until
tender-crisp. Place in jar. In small saucepan, bring remaining ingredients
to boil. Reduce heat and simmer 5 minutes. Pour over carrots. store in
fridge.
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