Pickled Carrots

One of my favourite pickling recipes. You can adjust the spiciness of these by increasing or decreasing the amount of peppers to add to a jar. The longer these sit, the better they taste. 

INGREDIENTS

2 pounds carrots

6 sprigs dill

6 cloves garlic

3 cups water

1 cup vinegar

1/4 cup coarse salt

1 Jalapeño pepper, quartered lengthwise

DIRECTIONS

Clean carrots and slice lengthwise or into rounds.

Bring water and vinegar to a boil.

Add salt and stir until completely dissolved.

Place 3 sprigs dill, 3 cloves garlic and 2 Jalapeño quarters in 2 -1.5 sterilized liter jars.

Place carrots in jars.

Seal with sterilized lids and allow cooling until lids pop.

Store in a cool, dry place until ready to use, at least 4 weeks.

Refrigerate after opening.