Dilled Carrots - Carole Bonvallet

• 10 -16 carrots, peeled & cut into 1 inch lengths (or use the tiny baby carrots)
• 12 cup parsley
• 12 cup salad oil
• 12 cup vinegar
• 1 teaspoon pepper
• 1 12 teaspoons garlic powder
• 1 teaspoon sugar (or more for sweeter)
• 1 tablespoon salt
• 3 tablespoons dill (dry or fresh)
• 1 teaspoon salad seasoning

1. Peel and cut the carrots.
2. Parboil them in a medium sized pot for about 2 to 3 minutes.
3. Drain and plunge them into a bowl of cold water.
4. Mix all other ingredients in a small bowl.
5. Combine carrots and dill mixture in a container or seal bag.
6. Allow to marinate for 4 hours.
7. Overnight is better.

carrots, parsley, salad oil, vinegar, pepper, garlic, sugar, salt, dill, salad seasoning

Taken from www.food.com/recipe/dilled-carrots-carole-bonvallet-21260 (may not work)