head of dill, 1 per pint
small clove of garlic, 1 per pint
baby carrots or large ones cut into fingers, to fill 1 pint
pickling salt, 1 Tbsp. per pint
1/3 cup boiling white vinegar per pint
Boiling water, to fill jar
In a bottom of a hot sterilized pint jar, place head of dill and garlic. Fill with carrot sticks to within 1 inch of the top. Measure salt over carrots to within 1 inch of the top. Add vinegar. Fill with water to within 1/2 inch of top. Place sterilized metal lid on jar and screw metal band on securely. Process in a boiling bath for 20 minutes Let stand 6 weeks before serving.