Dill Mushrooms And Carrots Recipe
Ingredients
| 3 pounds small mushrooms | ||
| 1 pound carrots, cut in 1/2 inch pieces | ||
| Water | 2 Cup (16 tbs) | |
| White vinegar | 2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Cup (16 tbs) | |
| Dill | 1/4 Cup (16 tbs), chopped | |
| Whole peppercorns | 2 Teaspoon | |
| Garlic | 12 Clove (5gm) | |
Directions
Place enough water in water bath to cover 6 pint jars or 12 half-pint jars by 1-2 inches; cover and bring to boil.
Combine mushrooms and carrots in boiling water; simmer 5 minutes.
Drain well.
Meanwhile, combine water, vinegar, sugar, salt, dill, and peppercorns; bring to boil.
Pack sterilized jars with carrots and mushrooms; top with clove of garlic (if using half-pint jars, use 12 cloves garlic).
Pour vinegar mixture over vegetables to cover.
Wipe jars clean; seal.
Process 20 minutes; cool.
Combine mushrooms and carrots in boiling water; simmer 5 minutes.
Drain well.
Meanwhile, combine water, vinegar, sugar, salt, dill, and peppercorns; bring to boil.
Pack sterilized jars with carrots and mushrooms; top with clove of garlic (if using half-pint jars, use 12 cloves garlic).
Pour vinegar mixture over vegetables to cover.
Wipe jars clean; seal.
Process 20 minutes; cool.
Chef
