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.