3 lb. sm. fresh mushrooms
6 cloves garlic
4 tbsp. salt
2 c. white vinegar
1/2 c. sugar
1 lb. carrots, peeled and cut into 1 inch chunks
2 c. water
1/4 c. dill weed
1-1/2 tsp. whole peppercorns

Simmer mushrooms and carrots in boiling water for 5 minutes. Drain well. Pack into clean, hot, pint - sized canning jars. Place 1 clove garlic in each jar. Combine salt, water, vinegar, dill weed, sugar and peppercorns in sauce pan. Bring to boiling; pour over vegetables. Wipe rims and seal. can be processed 20 minutes in boiling water bath, but I don't. Let cool and refrigerate. It is usually eaten so quickly no need to process.