Dilled Carrots

Course : Carrots
Serves: 4
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Ingredients:

8 gallons cucumbers
6 bunches dill
1 gallon vinegar
1 gallon water
1 package mason jars
48 cloves garlic
 

Preparation / Directions:

You need to boil the water and vinegar together. Mix 1/2 cup of vinegar with four cups of water. Wash the cucumbers. Cut the garlic into small chunks. Place the cucumbers in a mason jar and add a couple of chunks of garlic to the jar. Add some dill. (The amount of garlic and dill will depend on how strong you want your pickles). Once the water has heated up significantly fill the mason jar full of it. Place the tops on the mason jars and flip upside down so the mason jars can seal. Keep the jars in a cool place somewhere. Let sit for 3-6 weeks or until ready.


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