Directions:
- In a large saucepan of boiling water blanch onions 3 minutes and drain in a colander. Cool onions just until they can be handled and peel. Arrange onions and carrots in two 1-quart Mason-type jars.
- In pan bring vinegar, water, sugar, dill seeds, and salt to a boil and simmer 3 minutes. Pour hot mixture over onions and carrots and cool completely. Add celery. Chill vegetables, covered, at least 12 hours to develop flavors. Pickled vegetables may be made up to 3 weeks ahead but do not add celery until 1 day before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1042.33 Kcal (4364 kJ) | ||
| Calories from fat | 342.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.04g | 59% | |
|---|---|---|---|
| Sodium | 5293.28mg | 221% | |
| Potassium | 2384.96mg | 51% | |
| Total Carbs | 153.88g | 51% | |
| Sugars | 106.59g | 426% | |
| Dietary Fiber | 26.41g | 106% | |
| Protein | 11.17g | 22% | |
| Vitamin C | 32.6mg | 54% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 5.2mg | 29% | |
| Calcium | 463.7mg | 46% | |
| Amount Per 100 g | |||
| Calories | 49.7 Kcal (208 kJ) | ||
| Calories from fat | 16.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 59% | |
|---|---|---|---|
| Sodium | 252.39mg | 221% | |
| Potassium | 113.72mg | 51% | |
| Total Carbs | 7.34g | 51% | |
| Sugars | 5.08g | 426% | |
| Dietary Fiber | 1.26g | 106% | |
| Protein | 0.53g | 22% | |
| Vitamin C | 1.6mg | 54% | |
| Vitamin A | 0.2mg | 151% | |
| Iron | 0.2mg | 29% | |
| Calcium | 22.1mg | 46% | |
* 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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