Dilly Carrot Sticks

The Record’s “Recipe of the Week”:
Dilly Carrot Sticks by Terrell Hodgson

1 lb. carrots
3/4 cup vinegar
3/4 cup water
1/4 T. celery seed
1/4 T. mustard seed
1/4 T. caraway seed
1/4 T. thyme
1/2 cup sugar
1/2 T. non iodized salt
2 whole red peppers
2 garlic cloves
3/4 T. dill seed (or 2 sprigs fresh dill)

Peel the carrots and cut into sticks. Boil in a little salt water about 10 minutes or until crunchy-tender. Drain and pack tightly into two hot sterilized pint jars. Put one garlic clove and one red pepper into each jar.

Combine the rest of the ingredients and bring to a boil. Boil for two minutes. Pour this syrup over the carrots and seal.