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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:

    28 mins

    14 mins

    14 mins

    abe ray's Note:

    this recipe comes from the june 2013 issue of food network magazine!

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    Ingredients:

    Serves: 12

    Yield:

    quart

    Units: US | Metric

    Directions:

    1. 1
      bring a medium pot of water to a boil, add the sliced carrots & cook until crisp-tender, about 1 minute.
    2. 2
      drain & rinse the carrots under cold water until cool.
    3. 3
      pack the carrots & dill sprigs into a 1 quart jar.
    4. 4
      make the brine: combine the vinegar, 3/4 cup water, the sugar, 1/2 teaspoon salt, the dill seeds & 1/4 teaspoon pepper in a medium saucepan & bring to a boil.
    5. 5
      pour the brine into the jar with the carrots & dill sprigs & let cool completely. cover & refrigerate overnight or up to 1 week.

    Ratings & Reviews:

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    Nutritional Facts for Pickled Dill Carrots

    Serving Size: 1 (56 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 36.9
     
    Calories from Fat 1
    92%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 25.1 mg
    1%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 1.0 g
    4%
    Sugars 7.2 g
    28%
    Protein 0.3 g
    0%

    The following items or measurements are not included:

    white wine vinegar

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