| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
4 |
Servings |
INGREDIENTS
| 9 |
c |
Water |
| 3 |
c |
Vinegar |
| 1 |
c |
Salt |
|
|
Carrots |
|
|
Dill |
|
|
Clove garlic; cut up |
|
|
Ground red pepper |
INSTRUCTIONS
Boil water, vinegar and salt for 5 minutes. Cut carrots in small strips;
pack in pint jars. In each jar put 1 head dill, 2-3 cloves garlic and 1/2
tsp red pepper. Pour boiling mixture over to cover. Seal and let stand for
10 days.
NOTE: Get a book on canning if unsure about sealing and processing.
B.M. 'HONEY' MEEK
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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