Recipe: Dilly Carrots

Hi Joan;
Hope this is what you are looking for.
Title: Dilly Carrots Categories: Vegetables, Pickles Yield: 1 servings
1 1/2 lb Baby Carrots 1 tb Dried Red Pepper Flakes
2 c Water 1 tb Dill Seeds
2 c Vinegar 2 tsp.salt
3 Cloves Peeled Garlic 4 Sprigs Fresh Dill *
* Sprigs of dill should be cut into 1" lengths with stems.
~---------------------------------------------------------------------
~-- Scrub carrots and trim ends if dark. Heat the water, vinegar,
garlic, pepper flakes, dill seeds and salt in a large saucepan to a
rolling boil. Add carrots and heat to simmering. Reduce heat and
simmer covered for 10 minutes. Using tongs, arrange carrots in hot
sterilized pint jars. To sterilize jars, submerge in water and gently
boil 10 minutes; leave in hot water until ready to use. Ladle hot
vinegar mixture into jars, covering carrots and distributing spices
evenly. Tuck fresh dill between carrots. Cover jars tightly with new
lids; let cool. Store in refrigerator 2-3 days. Flavor improves with
storage.