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Ingredients
US|METRIC
4 SERVINGS
- 6 lb. carrots (peeled and cut)
- 4 1/2 cups distilled white vinegar (5% acidity)
- 3 Tbsp. coarse salt
- 1 bunch fresh dill
- 2 heads garlic cloves (peeled)
- jalapeños (or Hot Sauce, to taste)
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