Spicy Pickled Carrots
Ingredients:
5 Pounds of Sliced Carrots
2 Cups of Sliced Celery
2 Cups of Sliced Jalapeno's
5 Sprigs of Dried Dill
1/2 Cup of Whole Garlic Cloves
4 Cups of Rice Vinegar
3 Cups of Mineral Water
1/2 Cup of Canning Salt
Preparation Directions:
Add the ingredients minus the mineral water, salt, and rice vinegar to 5 sterilized hot pint sized canning jars. Add one sprig of dill to each jar. Make sure to evenly disperse the carrots, celery jalapeno's, and garlic gloves amongst each jar. Boil the mineral water together with the canning salt and vinegar in a seperate pot, make sure the canning salt is completely disolved. Then pour the boiling mixture over the ingredients contained in the jars, seal them tighly, and let sit for 7 days. The pickled carrots will stay fresh for about 1 full month.
