Dilled Carrots - cooking recipe

Ingredients

5 lbs carrots
21 garlic cloves
6 cups vinegar
14 heads fresh dill
2 cups water
1/2 cup pickling salt
3 1/2 teaspoons red pepper flakes (optional)

Preparation

Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,.
combine vinegar, water and salt in a nonreactive Dutch oven.
Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes.
Pack carrot sticks into jars and place a.
second head of dill on top.
Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air.
bubbles with a narrow rubber spatula or plastic knife.
Add additional pickling liquid, if required, to maintain headspace.
Wipe jar rims thoroughly with a clean damp cloth. Seal.