Directions:
- Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,.
- Combine vinegar, water and salt in a nonreactive Dutch oven.
- Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes.
- Pack carrot sticks into jars and place a.
- Second head of dill on top.
- Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air.
- Bubbles with a narrow rubber spatula or plastic knife.
- Add additional pickling liquid, if required, to maintain headspace.
- Wipe jar rims thoroughly with a clean damp cloth. Seal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.92 Kcal (933 kJ) | ||
| Calories from fat | 2.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 0% | |
|---|---|---|---|
| Sodium | 9712.74mg | 405% | |
| Potassium | 1415.22mg | 30% | |
| Total Carbs | 42.82g | 14% | |
| Sugars | 19.07g | 76% | |
| Dietary Fiber | 12g | 48% | |
| Protein | 5.05g | 10% | |
| Vitamin C | 45.9mg | 76% | |
| Vitamin A | 3.8mg | 126% | |
| Iron | 1.7mg | 9% | |
| Calcium | 215.1mg | 22% | |
| Amount Per 100 g | |||
| Calories | 29.63 Kcal (124 kJ) | ||
| Calories from fat | 0.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 1291.03mg | 405% | |
| Potassium | 188.11mg | 30% | |
| Total Carbs | 5.69g | 14% | |
| Sugars | 2.54g | 76% | |
| Dietary Fiber | 1.59g | 48% | |
| Protein | 0.67g | 10% | |
| Vitamin C | 6.1mg | 76% | |
| Vitamin A | 0.5mg | 126% | |
| Iron | 0.2mg | 9% | |
| Calcium | 28.6mg | 22% | |
* 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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