Directions:
- Bring a medium pot of water to a boil, add the sliced carrots & cook until crisp-tender, about 1 minute.
- Drain & rinse the carrots under cold water until cool.
- Pack the carrots & dill sprigs into a 1 quart jar.
- Make the brine: combine the vinegar, 3/4 cup water, the sugar, 1/2 teaspoon salt, the dill seeds & 1/4 teaspoon pepper in a medium saucepan & bring to a boil.
- Pour the brine into the jar with the carrots & dill sprigs & let cool completely. cover & refrigerate overnight or up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.24 Kcal (261 kJ) | ||
| Calories from fat | 0.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 52.4mg | 2% | |
| Potassium | 247.02mg | 5% | |
| Total Carbs | 14.01g | 5% | |
| Sugars | 10.03g | 40% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 0.81g | 2% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 0.1mg | 1% | |
| Calcium | 35.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 45.12 Kcal (189 kJ) | ||
| Calories from fat | 0.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 37.99mg | 2% | |
| Potassium | 179.09mg | 5% | |
| Total Carbs | 10.15g | 5% | |
| Sugars | 7.27g | 40% | |
| Dietary Fiber | 1.65g | 9% | |
| Protein | 0.58g | 2% | |
| Vitamin C | 3.5mg | 8% | |
| Vitamin A | 0.5mg | 24% | |
| Iron | 0.1mg | 1% | |
| Calcium | 25.4mg | 4% | |
* 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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