Pickled Carrots
I usually use Kosher salt or course salt. In a pinch you can use finer sea salt.They'll be crunchy carrots if you leave them in the hot boiling water for 2 minutes. If you'd like them a bit softer to the bite, boil them for another few minutes.
Servings: 16 servings
Calories: 33kcal
Ingredients
- 1 pound carrots about 8 carrots, peeled and cut into sticks or coins
- 1 ¼ cups water
- 1 cup cider vinegar
- ¼ cup honey
- 2 garlic cloves peeled and lightly crushed
- 1 ½ tablespoons dill seeds
- 1 ½ tablespoons salt
Instructions
- Bring a medium-sized pot of water to a boil.
- When the water boils, drop the carrots in and simmer for two minutes. Pour them into a colander to drain thoroughly.
- In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
- Remove the pot from heat and add the carrots. Cool until room temperature, about 10 minutes, and then put into jars and chill.
- Store in the refrigerator for a few weeks.
Nutrition
Calories: 33kcal | Carbohydrates: 8g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 676mg | Potassium: 113mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4736IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 0.3mg
