Sweet and sour carrots

Ingredients for 4 servings:

• 650 g carrot(s) (not too thick!)
• 2 bell peppers, red
• 1 m.-sized onion(s)
• 800 ml water
• 2 tbsp salt
• 1 bunch dill, fresh
• 1 lime(s), organic
• 100 g honey
• 2 bay leaves
• 2 tbsp mustard seeds
• 2 tsp black peppercorns
• 200 ml apple cider vinegar

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 1 hour

Makes approx. 3 – 4 glasses of 440 ml each, easy to give as a gift

Bring water and salt to a boil in a pot. In the meantime, peel the carrots and cut into 0.5 cm thin slices. Clean and finely dice the onion and bell pepper. Blanch the vegetables in boiling water for 3 minutes and remove with a slotted spoon to drain. Then divide between the prepared (sterilized) jars. The jars should be no more than 4/5 full. Wash the dill and pick off the tips. Rinse the lime with hot water and cut into thin slices. Divide the dill and lime evenly among the carrots in the jars. Add the honey, bay leaves, mustard seeds, and peppercorns to the remaining liquid and simmer for about 10 minutes. Remove from the heat and add the vinegar. Immediately pour over the carrots so that they are covered in the jars. Seal the jars and let the vegetables steep for at least 24 hours.