Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Baby Carrots 1 tb Dried Red Pepper Flakes
2 c Water 1 tb Dill Seeds
2 c Cider Vinegar 2 ts Salt
3 Cloves Peeled Garlic 4 Sprigs Fresh Dill *

* Sprigs of dill should be cut into 1" lengths with stems.
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~-- 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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