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Pickled Carrots


  • 3 pounds of carrots, peeled, and cut into 3-inch carrot sticks
  • 2 1/3 cups of white vinegar
  • 2 1/2 cups of distilled water
  • 13 black pepper corns
  • 5 garlic cloves
  • fresh dill, chopped
  • 3 tsp of salt
  • 1/2 cup of sugar


  1. Boil the carrots for 5 minutes. Remove them and place them in an ice bath for 4 minutes.
  2. Bring the remaining ingredients to a simmer, dissolving the sugar.
  3. Bring the mix to a boil.
  4. Add the vegetables and syrup into canning jars.
  5. Steep the jars in 200 degree water for 30 minutes to seal them.




Pickled Asparagus


  • 5 lbs of asparagus, cut into 4 1/2 inch spears
  • 5 cloves of garlic
  • 2 3/4 cups of white vinegar
  • 2 cups of distilled water
  • fresh dill, chopped
  • 3 tsp of sea salt
  • 10 peppercorns


  1. Blanch the asparagus in boil water for one minute.
  2. Quickly remove them from the water and place them in a bowl of ice and water for 2 minutes.
  3. Place the asparagus in a long deep pan with the vinegar, salt and water.
  4. Bring the ingredients to a boil then reduce the heat.
  5. Add the chopped dill and garlic cloves in warm canning jars.
  6. Add the asparagus and pour the water into the jar.
  7. Steep the jars in 200 degree water for 30 minutes to seal them.

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