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Dilly Carrots

4 lbs. carrots
4-1/2 cups water
4 cups white vinegar
1/4 cup salt
8 cloves garlic
8 Tbsp. dill seed
A few drops Tabasco sauce

Wash carrots; pare and cut into 4-inch sticks or to fit in the jar. Pack into sterilized jars. Combine water, vinegar, Tabasco sauce, and salt. Simmer 5 minutes. Pour over carrots in jar leaving 1/4-inch head room. Add clove of garlic and 1 Tbsp. dill seed into each jar. Seal jars. Process 10 minutes in water bath. Store for 2 weeks to develop flavor. Makes 8 pints.

 

 


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