Instructions: Cut carrots into lengthwise slices that will fit a pint-size jar. Pack into two pint-sized jars. In each jar, also place a piece of onion, a garlic clove, 1 tablespoon of salt, 1/2 tablespoon of dill weed, 1/2 tablespoon dill seed, and a pinch of cayenne pepper.

Bring vinegar and water to a boil. Pour over carrots. Store in refrigerator, or process jars according to manufacturers instructions.

This recipe yields 2 pints.

Yield: 2 pints

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