Dilled Carrots

• 5 lbs carrots
• 21 garlic cloves
• 6 cups vinegar
• 14 heads fresh dill
• 2 cups water
• 1/2 cup pickling salt
• 3 1/2 teaspoons red pepper flakes (optional)

1. Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,.
2. combine vinegar, water and salt in a nonreactive Dutch oven.
3. Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes.
4. Pack carrot sticks into jars and place a.
5. second head of dill on top.
6. Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air.
7. bubbles with a narrow rubber spatula or plastic knife.
8. Add additional pickling liquid, if required, to maintain headspace.
9. Wipe jar rims thoroughly with a clean damp cloth. Seal.

carrots, garlic, vinegar, dill, water, pickling salt, red pepper

Taken from www.food.com/recipe/dilled-carrots-180726 (may not work)