Pickled Carrots
from Epicurious
pickled carrots in jar
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Course: Side Dish, Snack
Cuisine: American
Keyword: Pickled, Vegetables, Vegetarian
Servings: 12 servings
Calories: 46kcal
Author: Chef Bill Collins

Ingredients

  • 1 lb carrots, peeled and cut into 4” x ¼ inch sticks (approximately)
  • 1 ¼ cups water
  • ½ cup cider vinegar
  • ½ cup white vinegar
  • ¼ cup sugar
  • 2 garlic cloves, peeled and lightly crushed
  • 11/2 tbsp dill seeds
  • 1 ½ tbsp kosher or pickling salt

Instructions

  • Bring a large saucepan of water to a boil, and add the carrots. Simmer them for one minute, then place them in a bowl of cold water to stop the cooking process. When the carrots are cool, transfer them to a heatproof bowl
  • In a small saucepan, bring remaining ingredients to a boil. Reduce the heat and simmer for 1-2 minutes or until the sugar dissolves. Pour the hot liquid over the carrots and cool, uncovered. Once the carrot mixture has cooled, refrigerate it, covered, for at least 1 day before serving
Nutrition Facts
Pickled Carrots
Amount per Serving
Calories
46
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.04
g
0
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.3
g
Sodium
 
901
mg
39
%
Potassium
 
167
mg
5
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
1
g
2
%
Vitamin A
 
6316
IU
126
%
Vitamin C
 
3
mg
4
%
Calcium
 
62
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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