DILLED PICKLED CARROTS

(RECIPE POSTED BY MARY MALIGEC TAYLOR)

5 pint-sized jars, or a combination of pint and cup-sized jars
4 pounds of carrots, cut into even-sized sticks (the amount needed will vary depending on the size of jars used and how tightly packed)
1 tsp dill seeds/weed per jar
1 garlic clove per jar (you can 2 if you like it garlicky)
6 cups water
2 1/2 cups vinegar (5% acidity)
1/4 cup pickling salt

Preheat oven at 225 F. Bring your water-filled canner (or large, deep pot) to a simmer. Place your empty jars without lids in hot water.
In separate, medium-sized pot, place the lids in hot, but not boiling water. To make the brine, combine the water, vinegar and pickling salt in another pot and bring to a boil. Keep hot until needed.
Remove the jars from the canner (you can use new plastic rubber gloves or jar lifter), and place into the preheated oven to be filled one by one. Bring the water in canner to a boil.
One at a time, take a jar from the oven and place 1 tsp of dill and 1-2 garlic clove(s) in it. Fill tightly with carrot sticks.
Using the funnel, cover with hot brine leaving 1/2 inch of head space. Repeat with all jars.
Place lids on jars. Screw bands onto jars, but only fingertip tight. Place all jars back in the pot of boiling water for 10 minutes. You should be able to see the air bubbles come out of the jars.
After 10 minutes, remove the jars from the canner and let stand. You should hear the lids "pop" as they seal. Double check the lids after 24 hours and refrigerate any that has not sealed properly, to be eaten first.
Wait a couple of weeks for the flavours to develop, et voilà! Enjoy within a year.