Honestly, the best dilled carrots ever

A good friend and neighbor gave this recipe to me years ago. It was meant for cucumbers (which are good too) but the recipe called for cucumbers, and one carrot. Well, everyone wanted the carrot, of course. So being the rocket scientist that I am, I thought . . . why not just make carrots, and so I did and have for years. This is one of those recipes that would be closely guarded by women entering a cooking/baking contest and here I am sharing it with the world. Thank you, Eleanor, for sharing the love.

Barb's Dilled Carrots

Per quart: 1 garlic clove (or two), 2 dill heads, carrots

4 cups water
1 cup vinegar
2 Tbsp brown sugar
2 Tbsp pickling salt

Boil and pour over carrots while still hot. Place lids and rings on jars and tighten very lightly. Place jars in hot water, boil for 15 minutes, turn off heat and let sit for 15 minutes. Remove, tighten rings, cool, and let sit for two weeks.

Disclaimer: all jars, seals and rings must be sterile and the lids must seal properly for storage. If the lid does not seal - keep in refrigerator. Check out the directions for processing found in most boxes of canning jars.


 I'm joining in on the fun over at Craftberry Bush. She's co-hosting a linky - Yay! Love Craftberry Bush!








I'm linking up for Full Plate Thursday at Miz Helen's Country Cottage

And over at 'It's a Keeper' because, it is!