Directions:
- Scrub the carrots and trim their green tops, leaving 3 inches, if desired. Remove the root end (the tip). Blanch the carrots in boiling water for 2 minutes, then immediately plunge into ice water. Drain well.
- Combine the vinegar, water, honey, salt, and pepper in a nonreactive (stainless steel) saucepan and boil until the honey has dissolved.
- Evenly divide the carrots into hot, clean jars, wedging the carrots and stacking some upside down.
- Fill the jars with the hot liquid, leaving 1/2 inch of headspace.
- Add 2 sprigs of dill to each jar. (You can add the dill before the carrots if you want to see it in the finished product.) Cap and seal.
- Process for 30 minutes in a boiling-water-bath canner. Let the flavors marry for 2 weeks before using. Adjust for altitude if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.03 Kcal (394 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 1257.85mg | 52% | |
| Potassium | 302.91mg | 6% | |
| Total Carbs | 20.65g | 7% | |
| Sugars | 17.15g | 69% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 1.15g | 2% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.2mg | 6% | |
| Calcium | 48.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 37.66 Kcal (158 kJ) | ||
| Calories from fat | 0.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 503.71mg | 52% | |
| Potassium | 121.3mg | 6% | |
| Total Carbs | 8.27g | 7% | |
| Sugars | 6.87g | 69% | |
| Dietary Fiber | 1.38g | 14% | |
| Protein | 0.46g | 2% | |
| Vitamin C | 1.7mg | 7% | |
| Vitamin A | 0.5mg | 38% | |
| Iron | 0.5mg | 6% | |
| Calcium | 19.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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