Pickled Dill Carrots

Pickled Dill Carrots

Per Quart (I use 2 500 ml jars.)
Enough carrots (peeled and sliced length wise) to fill the jars
2 garlic cloves, 4 dill weed heads (preferably gone to seed)

4 cups water
1 cup vinegar
2 Tbsp pickling salt


Put 2 dill weed heads, and 2 garlic cloves in each jar.
Wash, peel, and cut carrots into finger size pieces, and place into jars.
Boil the brine and pour over carrots, filling to about 1/2 inch from the top.
Put on seals and lids and process in a hot water bath for 1/2 hour.
Let marinate for at least a week.