Vinegar-pickled Carrots

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Vinegar-pickled Carrots
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 d 20 min.
Ready in
Calories:
46
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie46 kcal(2 %)
Protein0.51 g(1 %)
Fat0.14 g(0 %)
Carbohydrates11.56 g(8 %)
Sugar added5.03 g(20 %)
Roughage0.86 g(3 %)
Vitamin A438.81 mg(54,851 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0 mg(0 %)
Niacin0.04 mg(0 %)
Vitamin B₆0.01 mg(1 %)
Folate0.11 μg(0 %)
Pantothenic acid0 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C2.34 mg(2 %)
Potassium13.93 mg(0 %)
Calcium23.56 mg(2 %)
Magnesium2.91 mg(1 %)
Iron0.18 mg(1 %)
Zinc0.06 mg(1 %)
Saturated fatty acids0.01 g
Cholesterol0 mg

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 (peeled and lightly crushed)
1 ½ tablespoons Dill seed
1 ½ tablespoons salt
fresh Dill
How healthy are the main ingredients?
carrotapple cider vinegarsugargarlicsaltDill
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.