Vinegar-pickled Carrots
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(0 votes)
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)
- 1.333 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
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.
