1 pound carrots
1/2 small onion, halved
2 cloves garlic
2 tablespoons salt
1/8 teaspoon cayenne pepper
1 tablespoon fresh dill weed
1 tablespoon dill seed
1 1/4 cups vinegar
1 1/4 cups water
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.
NOTES : To make dilly green beans, substitute whole fresh green
beans, washed, trimmed, and blanched, for carrots.