Pickled Carrots
User Reviews
5.0
9 reviews
Excellent
Pickled Carrots
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Don't let that bag of carrots languish another week in your fridge. Pickle them for use in salads, on sandwiches, or even just to snack on!
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Ingredients
- 1 pound carrots peeled and cut into sticks
- 1 cup white vinegar
- 1 cup water
- ¼ cup sugar
- 1 tablespoon sea salt
- 1 clove garlic minced (optional)
- 4 whole allspice berries
- ¼ teaspoon black peppercorns
Instructions
- Pack the carrots tightly into a sealable glass jar, leaving about ½ inch of space from the top.
- In a small saucepan, combine vinegar, water, sugar, salt, garlic, allspice berries, and black peppercorns. Bring to a boil, then simmer for 2 minutes, ensuring the sugar and salt are dissolved.
- Pour the hot brine over the carrots in the jar, ensuring the carrots are submerged and leaving ¼ inch of space from the top of the jar. Allow to cool to room temperature.
- Seal the jar and refrigerate for at least 24 hours before consuming. The pickled carrots will keep in the refrigerator for up to a month.
Nutrition Information
Show Details
Calories
54kcal
(3%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
0.2g
(0%)
Saturated Fat
0.02g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.01g
Sodium
913mg
(38%)
Potassium
186mg
(5%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
9473IU
(189%)
Vitamin C
3mg
(3%)
Calcium
24mg
(2%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Calories | 54kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 913mg | 38% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 9473IU | 189% |
| Vitamin C | 3mg | 3% |
| Calcium | 24mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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