- 48
- 51
- Joined Oct 24, 2007
4 carrots, peeled and cut into sticks
1 1/4 cups water
1 cup cider vinegar
1/2 cup sugar
2 garlic cloves, crushed
1 bunch dill
1 tablespoon salt
 
 
Place the carrots in a heatproof bowl. Bring the remaining ingredients to a boil in saucepan, then reduce the heat and simmer 2 minutes. Pour the pickling liquid over the carrots. Refrigerate for future use.
1 1/4 cups water
1 cup cider vinegar
1/2 cup sugar
2 garlic cloves, crushed
1 bunch dill
1 tablespoon salt
 
 
Place the carrots in a heatproof bowl. Bring the remaining ingredients to a boil in saucepan, then reduce the heat and simmer 2 minutes. Pour the pickling liquid over the carrots. Refrigerate for future use.
