Try this Teri's pickled carrots recipe, or contribute your own.
Suggest a better descriptionClean carrots and slice into spears.
Prepare clean jars by setting them in 200F oven for 20 minutes (I use 500ml or 250ml jars)
Into sterile jars put 1 Tbsp pickling spice, 1 large clove garlic, 1/4 tsp crushed chillies and 1 tsp dill seed. (these amounts for a 500ml jar, adjust accordingly)
Prepare brine by combining vinegar, water salt and sugar. Bring brine to a boil.
In a separate saucepan add rubber inner lids to boiling water.
While you fill jars let brine and lids simmer. Pack carrots into jars quite tightly.
Pour brine over carrots to within 1/8 inch of the top. Seal by wiping jar edge with damp cloth and then a hot rubberized inner lid. Screw on outer lid.
Process in boiling water bath for 17 minutes (Calgary altitude, 3500 ft above sea level), water will stop boiling when jars added but leave pot on high heat and set timer immediately. Remove jars form water bath. Let jars cool and set for at least 48 hrs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (5156g) | ||
Recipe Makes: Servings | ||
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Calories: 1743 | ||
Calories from Fat: 44 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 57279.3mg | 1975 % | |
Potassium 6620.3mg | 174 % | |
Total Carbohydrate 425.9g | 125 % | |
Dietary Fiber 53.9g | 215 % | |
Sugars, other 372.1g | ||
Protein 23.8g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1743
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