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Nutrition Facts
Serving Size 1 (119g) Recipe makes 15 servings The following items or measurements are not included below: 1 head dill
Calories 26
Calories from Fat 1		(5%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 973mg		40%
Potassium 195mg		5%
Total Carbohydrate 5.8g		1%
	Dietary Fiber 1.7g	6%
	Sugars 2.8g
Protein 0.6g		1%
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Diane's Pickled Dill Carrots

Recipe #392873 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: KennKonn
Oct 2, 2009

Diane has a been a friend of my mom's for 40 some years. She is a wonderful cook. This is her Pickled Dill Carrot recipe and I am posting it here so I don't lose it for next year.

SERVES 15 , 1 Quart (change servings and units)

Ingredients

3 cups water
1/2 cup vinegar
2 tablespoons pickling salt
15 carrots, scrubbed clean, approx...depends on size of carrots
1 head dill
2 garlic cloves (optional)

Directions

1
Boil together water, vinegar, and salt.
2
In hot sterilized jars pack a head of clean washed dill and a couple cloves of garlic.
3
Pack in carrots tight.
4
Pour on brine till below lip of jar and over carrots.
5
Put on clean hot lid and screw on lid.
6
Process jars for 15 minutes in a water bath canner.
7
One batch of brine will fill 1 quart of carrots. Can double or triple brine amounts to speed up process.
8
Let sit in cool dry spot for about 2-3 weeks before sampling.