Directions:
- Pare carrots and cut into 4 long sticks.
- Boil in unsalted water till crisply tender.
- Immediately place carrots into ice water to cool.
- Pack upright into sterilized jars (the smaller canning jar).
- Place 2 tablespoons of dill and 1/2 clove of garlic in each jar.
- Heat water, vinegar, salt, sugar and cayenne to boiling, fill jars and seal properly.
- Let jars cool then store.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 724.08 Kcal (3032 kJ) | ||
| Calories from fat | 2.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.26g | 0% | |
|---|---|---|---|
| Sodium | 28771.2mg | 1199% | |
| Potassium | 3994.95mg | 85% | |
| Total Carbs | 156.8g | 52% | |
| Sugars | 92.51g | 370% | |
| Dietary Fiber | 37.05g | 148% | |
| Protein | 12.8g | 26% | |
| Vitamin C | 79.5mg | 133% | |
| Vitamin A | 12.2mg | 407% | |
| Iron | 0.5mg | 3% | |
| Calcium | 517.6mg | 52% | |
| Amount Per 100 g | |||
| Calories | 31.68 Kcal (133 kJ) | ||
| Calories from fat | 0.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 1258.94mg | 1199% | |
| Potassium | 174.81mg | 85% | |
| Total Carbs | 6.86g | 52% | |
| Sugars | 4.05g | 370% | |
| Dietary Fiber | 1.62g | 148% | |
| Protein | 0.56g | 26% | |
| Vitamin C | 3.5mg | 133% | |
| Vitamin A | 0.5mg | 407% | |
| Calcium | 22.6mg | 52% | |
* 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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