Try this Pickled Carrots recipe, or contribute your own.
Suggest a better descriptionWash & peel carrots. Cut into rounds that are approximately 1/2 inch thick. Combine vinegar, water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil 3 minutes. Add carrots and bring back to a boil. Then reduce heat to a simmer & heat until half-cooked (about 10 minutes). Meanwhile, place 2 teaspoons mustard seed & 1 teaspoon celery seed into each empty hot pint jar. Fill jars with hot carrots, leaving 1 inch headspace. Fill with hot pickling liquid, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids & process 15 minutes for pint jars.
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Serving Size: 1 Serving (796g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 173 | ||
Calories from Fat: 59 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 893.9mg | 31 % | |
Potassium 468mg | 12 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 6.7g | ||
Protein 7.1g | 10 % | |
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: 173
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