Pickled Baby Carrots with Dill
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  1. #1
    Registered User Sinclairwife's Avatar
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    Default Pickled Baby Carrots with Dill

    1 lb. 4 inch carrots -- scrubbed and trimmed
    1/4 cup minced dill fronds or 2 whole dill sprigs
    3 large garlic cloves -- coarsely chopped
    1 red jalapeno pepper -- seeded and sliced ((1 to 2)
    1/2 teaspoon black peppercorns -- crushed
    1 1/2 teaspoons pickling salt
    1 cup white wine vinegar
    1 cup water
    1/4 cup sugar

    Blanch the carrots for 2 minutes in boiling water, then immerse them in cold water until they have cooled.

    Pack the carrots and dill into a 1-quart jar. In a saucepan, bring the remaining ingredients to a boil. Pour the liquid over the carrots. Cap the jar, and let it cool to room temperature. Refrigerate the jar for 2 days or longer before eating the carrots. Refrigerated, they will keep for at least 2 months.

    Makes 1 Quart

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    Registered User Katybird's Avatar
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    Default

    Thanks Brenda.

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