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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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I haven't tried this yet, but I'm a carrot lover and this looks terrific. From FORTY CARROTS in Memphis, Tennessee Ingredients:
1 1/2 cups cider vinegar |
1 1/2 cups water |
1 cup sugar |
2 tablespoons dill seeds |
1 bay leaf |
6 peppercorns |
3 cloves garlic, sliced |
2 lbs baby carrots |
Directions:
1. Combine vinegar, water and sugar in a large saucepan, and bring mixture to a boil, stirring until sugar dissolves.
2. Add dill seeds, bay leaf, peppercorns and garlic.
3. Bring mixture to a boil over medium heat.
4. Cover, reduce heat, and simmer 6 to 8 minutes.
5. Remove mixture from heat.
6. Pack baby carrots into jars.
7. Pour enough of liquid in jars to cover carrots.
8. Cap and let jars cool, then refrigerate until ready to serve.
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