Pickled Carrots (Kim’s Recipe)


Head of dill
One small clove garlic
Carrots cut in fingers
1 tbsp pickling salt
Boiling white vinegar 1/3c
Boiling water to fill jar

added the other spices that go in the bean pickles — mom’s recipe. (per quart)
alum pea size
10 mustard seeds
5 or 6 peppercorns
3 to 5 red pepper seeds

In bottom of hot sterilized jars place head of dill and garlic and spices. Fill with carrot sticks to top. Measure salt over carrots. Add vinegar. Fill with water to 1/2″ from top. Seal and process for 20 minutes. Stand 6 weeks before using.