Pickled Carrots
User Reviews
5
6 reviews
Excellent
Pickled Carrots
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EASY Pickled carrots recipe with a crunchy bite and tangy, sweet flavors with a little kick from the chili.
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Ingredients
- 4 carrot ~ 8 oz
- 1 green chili
Brine
- ½ cup white vinegar
- ½ cup water
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon kosher salt Taste salt and adjust if needed
- 1 tablespoon sugar optional
Instructions
- Wash and dry the carrots. Peel and discard ends. Cut into 2 to 3 inches long and ¼ inch-thick pieces
- Diagonally slice green chili into 1-inch pieces
- In a small saucepan over medium heat, combine the vinegar, water, peppercorns, coriander seeds, sugar, and salt, stirring just until the sugar dissolves. Remove from the heat
- Place the carrots and chili in a glass jar
- Pour the vinegar water over it. Allow it to come to room temperature and then refrigerate for at least 1 hour before serving. Refrigerate for upto 2 weeks.
Nutrition Information
Show Details
Calories
25kcal
(1%)
Carbohydrates
5g
(2%)
Protein
0.4g
(1%)
Fat
0.1g
(0%)
Saturated Fat
0.02g
(0%)
Polyunsaturated Fat
0.04g
(0%)
Monounsaturated Fat
0.04g
(0%)
Sodium
332mg
(14%)
Potassium
108mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
5098IU
(102%)
Vitamin C
3mg
(3%)
Calcium
16mg
(2%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Calories | 25kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 0.4g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 332mg | 14% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 5098IU | 102% |
| Vitamin C | 3mg | 3% |
| Calcium | 16mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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