Pickling Carrots

I wanted to pickle something simple to determine how much dill helps the flavor of these pickles. I found that it helps a lot. I pickled some carrots with dill and without dill and the carrots with dill were by far better because the vinegar was way less pungent when dill was in the recipe.

Ingredients:

2/3 cup of distilled white vinegar

1/3 cup of water

2.5 tablespoons of sugar

1 tablespoon of salt

sprigs of dill

carrots

black pepper

red pepper flakes

Instructions:

1. dice carrots

2. cut up sprigs of dill

3. place carrots and dill in the bottom of mason jars

4. add black pepper on top

5. put the sugar salt, water and vinegar in a saucepan and bring to a boil on the stove

6. cool the solution

7. pour the solution into the mason jars

8. OPTIONAL add more salt and/or red pepper flakes

9. close the lids and put in the fridge

This recipe was able to fill three 8 oz. mason jars.

Review:

Very tasty and crunchy I really liked the flavor of dill. The carrots were nice and crunchy even after over a week of sitting in the refrigerator.