back to cookbook
Vinegar-pickled Carrots
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 d 20 min.
Ready in
Calories:
44
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 44 cal. | (2 %) | ||
Protein | 1 g | (1 %) | ||
Fat | 0 g | (0 %) | ||
Carbohydrates | 9 g | (6 %) | ||
Sugar added | 3 g | (12 %) | ||
Roughage | 2.4 g | (8 %) |
more nutritional values
Vitamin A | 1.3 mg | (163 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 0.4 mg | (3 %) | ||
Vitamin K | 11.7 μg | (20 %) | ||
Vitamin B₁ | 0.1 mg | (10 %) | ||
Vitamin B₂ | 0 mg | (0 %) | ||
Niacin | 0.6 mg | (5 %) | ||
Vitamin B₆ | 0.1 mg | (7 %) | ||
Folate | 14 μg | (5 %) | ||
Pantothenic acid | 0.2 mg | (3 %) | ||
Biotin | 3.9 μg | (9 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 3 mg | (3 %) | ||
Potassium | 301 mg | (8 %) | ||
Calcium | 19 mg | (2 %) | ||
Magnesium | 13 mg | (4 %) | ||
Iron | 0.4 mg | (3 %) | ||
Iodine | 3 μg | (2 %) | ||
Zinc | 0.2 mg | (3 %) | ||
Saturated fatty acids | 0 g | |||
Uric acid | 13 mg | |||
Cholesterol | 0 mg | |||
Complete sugar | 8 g |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
10
- Ingredients
- 3 ¼ cups carrots (peeled; trimmed and cut into 3 to 4-inch sticks)
- 1 ⅓ cups water
- 1 cup apple cider vinegar
- ¼ cup granulated sugar
- 2 cloves garlic cloves (peeled and lightly crushed)
- 1 ½ Tbsps Dill seed
- 1 ½ Tbsps salt
- fresh Dill
back to cookbook
print shopping list
Product recommendation
Store in an airtight container in the refrigerator for up to 1 month.
Preparation steps
1.
In a nonreactive saucepan of boiling salted water, blanch carrots for 2 to 3 minutes. Drain in a colander and rinse under cold running water to stop the cooking process. Transfer carrots to a heatproof bowl.
2.
Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to blend and incorporate.
Related Recipes
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week