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Pickled Carrots

by in Nov 2008
Pickled Carrots
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Yield: 6 jars

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  • 1 pound carrots, cut into 3-1/2- by 1/2-inch batons
  • 6 garlic cloves, gently crushed
  • dill fronds
  • 1-1/2 tablespoons whole coriander seeds
  • 1-1/4 cups water
  • 1 cup cider vinegar
  • 1/4 cup sugar
  • 1-1/2 tablespoons salt


Place 1 garlic clove, dill frond into six sterile glass jar--divide coriander seeds into the jars. Arrange/pack carrots into jars.

Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Process jars for 20 minutes. Allow 2 weeks for full flavor.
Updated Wednesday, November 19th, 2008

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