Crunchy Dilled Carrot Sticks Recipe
Ingredients
| Carrots | 2 Pound | |
| Dill | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), halved | |
| White vinegar | 2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Salt | 2 Tablespoon | |
| Cayenne pepper | 1/2 Teaspoon |
Directions
1. In a saucepan of boiling water, cook carrots, covered, for 5 minutes, until just tender-crisp.
2. Drain and rinse under cold water until chilled. Pack into hot sterilized jars. Into each jar, place half a garlic clove and 1 tbsp (15 ml) dill.
3. In a saucepan, combine vinegar, water, sugar, salt and cayenne. Bring to a boil.
4. Pour into jars, leaving 1/4-inch (5-mm) head space. Seal with sterilized lids.
5. Store in refrigerator 3 to 4 days before serving. Keeps for 2 to 3 weeks.
2. Drain and rinse under cold water until chilled. Pack into hot sterilized jars. Into each jar, place half a garlic clove and 1 tbsp (15 ml) dill.
3. In a saucepan, combine vinegar, water, sugar, salt and cayenne. Bring to a boil.
4. Pour into jars, leaving 1/4-inch (5-mm) head space. Seal with sterilized lids.
5. Store in refrigerator 3 to 4 days before serving. Keeps for 2 to 3 weeks.
Chef
