Instructions: Boil water, vinegar and salt for 5 minutes. Cut carrots in small strips; pack in pint jars. In each jar put 1 head dill, 2-3 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

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