Directions:
- Boil together water, vinegar, and salt.
- In hot sterilized jars pack a head of clean washed dill and a couple cloves of garlic.
- Pack in carrots tight.
- Pour on brine till below lip of jar and over carrots.
- Put on clean hot lid and screw on lid.
- Process jars for 15 minutes in a water bath canner.
- One batch of brine will fill 1 quart of carrots. Can double or triple brine amounts to speed up process.
- Let sit in cool dry spot for about 2-3 weeks before sampling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.45 Kcal (571 kJ) | ||
| Calories from fat | 0.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 4869.09mg | 203% | |
| Potassium | 1007.67mg | 21% | |
| Total Carbs | 31.37g | 10% | |
| Sugars | 15.27g | 61% | |
| Dietary Fiber | 9.25g | 37% | |
| Protein | 3.26g | 7% | |
| Vitamin C | 21.4mg | 36% | |
| Vitamin A | 3.1mg | 102% | |
| Iron | 0.2mg | 1% | |
| Calcium | 139.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 22.79 Kcal (95 kJ) | ||
| Calories from fat | 0.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 813.37mg | 203% | |
| Potassium | 168.33mg | 21% | |
| Total Carbs | 5.24g | 10% | |
| Sugars | 2.55g | 61% | |
| Dietary Fiber | 1.55g | 37% | |
| Protein | 0.54g | 7% | |
| Vitamin C | 3.6mg | 36% | |
| Vitamin A | 0.5mg | 102% | |
| Calcium | 23.3mg | 14% | |
* 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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