Dill Veggies

3 lb Mushroom
1 lb Sliced Carrot
6 Cloves Garlic
4 tbs Salt
2 cups Water
2 cups White Vinegar
1/4 cup Dill Weed
1/2 cup Sugar
1-1/2 tsp Whole Peppercorns

*** Boil carrots and mushrooms for 5 minutes. Drain. Place in (6) pint canning jars or crock. Combine remaining ingredients into a sauce-pan. Bring to a boil. Pour over vegetables Process in water. Bath canner for 20 minutes. Cool and keep in cool place. If in crock, keep in refrigerator for 3 days and then use immediately.

Yield: 6 Pints

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Cajun Country -- New Iberia, Louisiana