Boil water, vinegar and salt for 5 minutes. Cut carrots in small strips; pack in pint jars. In each jar put 1 head dill, 2-3 cloves garlic and 1/2 tsp red pepper. Pour boiling mixture over to cover. Seal and let stand for 10 days. NOTE: Get a book on canning if unsure about sealing and processing. B.M. HONEY MEEK MARVELL, AR From the book
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|Serving Size: 1 Serving (384g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 21 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 40.6mg||1 %|
|Potassium 913.2mg||24 %|
|Total Carbohydrate 46.8g||14 %|
|Dietary Fiber 19.1g||77 %|
|Sugars, other 27.7g|
|Protein 7.9g||11 %|
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Calories per serving: 192
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