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  Dilly Carrots
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 204
Ingredients:
1 1/2 lb Baby Carrots
2 cup Water
2 cup Cider Vinegar
3 Cloves Peeled Garlic
1 tbsp Dried Red Pepper Flakes
1 tbsp Dill Seeds
2 tsp Salt
4 Sprigs Fresh Dill *
Instructions:
* Sprigs of dill should be cut into 1" lengths with stems.
~------------------------------------------------------
~----------------- Scrub carrots and trim ends if dark. Heat the
water, vinegar, garlic, pepper flakes, dill seeds and salt in a large
saucepan to a rolling boil. Add carrots and heat to simmering. Reduce
heat and simmer covered for 10 minutes. Using tongs, arrange carrots
in hot sterilized pint jars. To sterilize jars, submerge in water and
gently boil 10 minutes; leave in hot water until ready to use. Ladle
hot vinegar mixture into jars, covering carrots and distributing
spices evenly. Tuck fresh dill between carrots. Cover jars tightly
with new lids; let cool. Store in refrigerator 2-3 days. Flavor
improves with storage. From: Syd's Cookbook.
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