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4 carrots, peeled and cut into sticks
1 1/4 cups water
1 cup cider vinegar
1/2 cup sugar
 2 garlic cloves, crushed
 1 bunch dill
 1 tablespoon salt



Place the carrots in a heatproof bowl. Bring the remaining ingredients to a boil in saucepan, then reduce the heat and simmer 2 minutes. Pour the pickling liquid over the carrots. Refrigerate for future use.