Pickled Purple Carrots Recipe

Posted by
Rate It!
Pickled Purple Carrots
Add your photo!
Ingredients
8
Count
Nutrition
1107
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Cut carrots lengthwise into quarters. Bring vinegar, water, and salt to a boil in a 4-qt. saucepan over medium heat. Pack carrots in 6 (1-pt.) hot sterilized jars, filling to 1/2 inch from top. Add 1 garlic clove, 1 serrano pepper, 1 tsp. dill seeds, and 1 tsp. mustard seeds to each jar. Pour hot vinegar mixture over mixture in jars, filling to 1/2 inch from top. Seal and process as directed (see below), increasing boiling time in Step 3 of canning instructions to 15 minutes. Let stand at least 7 days before serving.
  2. A Three-Step Guide to Puttin' Up
  3. Yes, it really is that easy. To get started, you'll need a basic canner, a jar lifter, and a canning rack. Look for a 9- or 12-piece canning kit, which will include all of these pieces and more.
  4. Step 1: Sterilize.
  5. Bring a canner half full of water to a boil; simmer. Place jars in a large stockpot with water to cover; bring to a boil, and simmer 10 minutes. Place bands and lids in a large saucepan. (Always use new lids.) Using a ladle, cover bands and lids with hot water from canner to soften gaskets. Let stand 10 minutes.
  6. Step 2: Prepare Recipe.
  7. Meanwhile, prepare recipe. Remove hot jars from stockpot, 1 at a time, using jar lifter, and fill as directed in recipe.
  8. Step 3: Seal & Process.
  9. Wipe rims of filled jars. Cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add more boiling water as needed to cover jars by 1 to 2 inches. Bring water to a rolling boil; boil 15 minutes, adjusting processing time for altitude.* Turn off heat, and let stand 5 minutes. Remove jars from canner, and let stand at room temperature 24 hours. Test seals of jars by pressing centers of lids. If lids do not pop, jars are properly sealed. Store in a cool, dark place at room temperature up to 1 year. Refrigerate after opening.
  10. *Consult the USDA Complete Guide to Home Canning at nchfp.uga.edu/publications/publications_usda.html to adjust processing times for altitude.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1107.4 Kcal (4636 kJ)
Calories from fat 60.26 Kcal
% Daily Value*
Total Fat 6.7g 10%
Sodium 58010.54mg 2417%
Potassium 6975.43mg 148%
Total Carbs 223.37g 74%
Sugars 104.56g 418%
Dietary Fiber 67.33g 269%
Protein 27.61g 55%
Vitamin C 148.1mg 247%
Vitamin A 20.4mg 680%
Iron 4mg 22%
Calcium 1002.4mg 100%
Amount Per 100 g
Calories 25.04 Kcal (105 kJ)
Calories from fat 1.36 Kcal
% Daily Value*
Total Fat 0.15g 10%
Sodium 1311.71mg 2417%
Potassium 157.72mg 148%
Total Carbs 5.05g 74%
Sugars 2.36g 418%
Dietary Fiber 1.52g 269%
Protein 0.62g 55%
Vitamin C 3.3mg 247%
Vitamin A 0.5mg 680%
Iron 0.1mg 22%
Calcium 22.7mg 100%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 21.9
    Points
  • 23
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top