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Vinegar Pickled Carrots

Reviewed: Mar. 4, 2012
Delicious! I made mine with a few sprigs of fresh dill in the jar, and they turned out great. I also put in a few slices of red pepper and celery. I first tasted them after 24 hours and I agree that they tasted too "vinegary", but after a few more days in the fridge they were really really good. I'll make a much bigger batch next time!
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