Having done the Top 10 Movies Blogfest, I noticed a lot of people were not using the Hyperlink recommended by Shannon on the A to Z Blogfest page. It really does make it easier to find people who leave comments so I recommend those of you, who haven’t done so, make your own before April 1 which, Hilary Melton-Butcher just reminded me, is April Fool’s Day. Everyone seems to be gearing up for the Blogfest to end all Blogfests. If you haven’t done so you can click my A to Z badge and get to the sign up page and add your name to the fun. I just checked and at present there are 1161 blogs taking part. I am a minion for L. Diane Wolfe, or a Spunky Soldier, so will be helping to check on blogs and leave comments or see if the blogger is making it and/or needs help maybe.
As I have had an incipient migraine all day, that’s it for now. We have had lots of snow today and are supposed to have more before its all over. Ah well, when I came here I knew it snowed.
I like pickled carrots so will be giving this one a go.
WebMD Recipe from EatingWell.com
Try these garlicky-dilly pickled carrots chopped in your dinner salad for a burst of flavor. They are gluten free too.
Prep: 40 minutes (plus 1 day marinating time) | Total Time: 40 minutes
- 2 1/2 pounds carrots, peeled and cut into 3-inch sticks (about 9 cups)
- 12-24 sprigs fresh dill
- 3-6 whole large cloves garlic, sliced
- 3 cups distilled white vinegar, or cider vinegar
- 3 cups water
- 2 tablespoons plus 2 teaspoons sea salt
- 2 tablespoons sugar
- Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the carrot sticks, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the carrots to the ice water to cool. Repeat with the remaining carrots.
- Drain the cooled carrots and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Divide the dill and garlic among the jars.
- Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
- Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the carrots completely. (Discard any leftover brine.)
- Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.