Pickled Dill Carrots Recipe

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Ingredients:

Serving

7 carrots, sliced 1/4-inch thick (1 1/4 lbs)
4 sprigs fresh dill
3/4 cup white wine vinegar
3/4 cup water
1/3 cup sugar
kosher salt
1 tsp dill seed
1/2 tsp caraway seed
fresh coarse ground black pepper

Directions:

Bring a medium pot of water to a boil and cook the carrots until tender-crisp, about 1 minute; drain and rinse under cold water to cool them down.
Pack the carrots and dill sprigs into a quart jar.
To make the brine: In a medium saucepan, combine the vinegar, water, sugar, 2 1/2 teaspoons salt, dill seeds, caraway seeds and 1/4 teaspoon pepper and bring to a boil.
Pour the hot brine over the carrots and let cool to room temperature; cover and store refrigerated overnight or up to 1 week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	49.59 Kcal (208 kJ)
Calories from fat	1.08 Kcal
		% Daily Value*
Total Fat	0.12g	0%
Sodium	4.94mg	0%
Potassium	28.92mg	1%
Total Carbs	10.33g	3%
Sugars	9.7g	39%
Dietary Fiber	0.21g	1%
Protein	0.14g	0%
Vitamin C	0.8mg	1%
Iron	0.1mg	1%
Calcium	17.4mg	2%

Amount Per 100 g
Calories	49.52 Kcal (207 kJ)
Calories from fat	1.08 Kcal
		% Daily Value*
Total Fat	0.12g	0%
Sodium	4.94mg	0%
Potassium	28.88mg	1%
Total Carbs	10.32g	3%
Sugars	9.69g	39%
Dietary Fiber	0.21g	1%
Protein	0.14g	0%
Vitamin C	0.8mg	1%
Iron	0.1mg	1%
Calcium	17.4mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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