Pickled Carrot Sticks

INGREDIENTS (for 7 quarts)


  1. Peel and slice carrots. Fill 7 wide-mouth quart jars.

  2. Boil water and vinegar.

  3. Add sugar, garlic, dill and salt. Stir well.

  4. Fill jars with liquid, place lids and screw rings.

  5. Place jars in canning pot and cover with cold water. Bring to a boil and cook for ten (10) minutes.