Pickled Carrot Sticks

INGREDIENTS (for 7 quarts)

• ☐  8 pounds of carrots, cut into 5-inch sticks
• ☐  2 ½ quarts (10 cups) water
• ☐  1 ½ quarts (6 cups) cider vinegar
• ☐  1 cup sugar
• ☐  8 garlic cloves, finely chopped
• ☐  4 tablespoons dill seeds and weed
• ☐  4 tablespoons canning salt

PREPARATION

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.