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    You are in: Home / Recipes / Pickled Dill Carrots Recipe
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    Pickled Dill Carrots

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    threeovens's Note:

    These taste great as a burger topping.

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    Ingredients:

    Yield:

    quart

    Units: US | Metric

    Directions:

    1. 1
      Bring a medium pot of water to a boil and cook the carrots until tender-crisp, about 1 minute; drain and rinse under cold water to cool them down.
    2. 2
      Pack the carrots and dill sprigs into a quart jar.
    3. 3
      To make the brine: In a medium saucepan, combine the vinegar, water, sugar, 2 1/2 teaspoons salt, dill seeds, caraway seeds and 1/4 teaspoon pepper and bring to a boil.
    4. 4
      Pour the hot brine over the carrots and let cool to room temperature; cover and store refrigerated overnight or up to 1 week.

    Ratings & Reviews:

    • on August 08, 2013

      55

      Love anything pickled and these are easy. I used a one pound bag of baby carrots and it worked just fine. Made for ZWT #9.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2013

      55

      I made a half-batch of these 3 days ago and broken them open to accompany lunch today. They are crisp, flavourful and delicious. Great pickle.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pickled Dill Carrots

    Serving Size: 1 (676 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 443.0
     
    Calories from Fat 13
    26%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 301.7 mg
    12%
    Total Carbohydrate 109.2 g
    36%
    Dietary Fiber 12.8 g
    51%
    Sugars 86.7 g
    346%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    white wine vinegar

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