Recipe - Honeys Pickled Carrots

9 cup Water
3 cup Vinegar
1 cup Salt
Carrots
Dill
Clove garlic; cut up
Ground red pepper

Boil water, vinegar and salt for 5 minutes. Cut carrots in small strips;
pack in pint jars. In each jar put 1 head dill, 23 cloves garlic and 1/2
tsp red pepper. Pour boiling mixture over to cover. Seal and let stand for
10 days.

NOTE: Get a book on canning if unsure about sealing and processing.

B.M. 'HONEY' MEEK

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.