Dill Pickled Carrots

scottCooking / Recipes, Play
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Dill Pickled Carrots
(Nov 2008)

I had lots of small carrots this year, so figured pickling was the best way to go. This is what I did. I will add tasting notes later.

UPDATE: Well, I ate one jar already. I guess that means they’re okay. They might be a touch too spicy for my 6yo, but I thought they were very good. (Actually, she dove into them too, so maybe not too spicy.)

Per pint:
2 cloves garlic, sliced
1/2 of a 1 1/2″ dia onion
Several pinches of dill
5 x 1/8″ slices of “pinnochio’s nose” peppers (red hot chilli peppers)
1 tsp salt
3/4c vinegar
1/4c water