These crispy pickled carrots with dill and garlic are quick and easy to make. No water bath canning is needed, and they will keep in the fridge for up to 1 month. If you love this recipe ...
Cook the rice in boiling water for 20 minutes until tender and then drain. Meanwhile, to make the pickled carrot, combine the carrot with the vinegar, sugar and salt in a small bowl. Set aside ...