Directions:
- Combine carrots and water to cover in a medium-size stainless steel saucepan. Bring to a boil. Reduce heat; cover and simmer 10 minutes or just until tender. Drain. Peel carrots; cut off stem end. Pack vertically into hot sterilized jars.
- Combine spices; tie loosely in a cheesecloth bag. Combine spice bag, sugar, vinegar, water, and salt in saucepan. Bring to a boil; boil 8 minutes, stirring occasionally. Remove spice bag; discard. Pour hot syrup over carrots, leaving 1/2-inch headspace. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling water bath 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.65 Kcal (807 kJ) | ||
| Calories from fat | 0.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 796.38mg | 33% | |
| Potassium | 52.1mg | 1% | |
| Total Carbs | 41.96g | 14% | |
| Sugars | 40.15g | 161% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 0.24g | 0% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 33.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 56.89 Kcal (238 kJ) | ||
| Calories from fat | 0.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 235.15mg | 33% | |
| Potassium | 15.38mg | 1% | |
| Total Carbs | 12.39g | 14% | |
| Sugars | 11.85g | 161% | |
| Dietary Fiber | 0.21g | 3% | |
| Protein | 0.07g | 0% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 2% | |
| Calcium | 9.8mg | 3% | |
* 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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