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Wash & 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|
|Calories from Fat: 59 (34%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 173
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