Dilly Carrots

2 days Prep: 10 minutes Cook: 20 minutes

406 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

1 1/2	pounds	baby carrots
2	cups	water
2	cups	cider vinegar
3	cloves	garlic	peeled
1	tablespoon	red pepper flakes
1	tablespoon	dill seed
2	teaspoons	salt
4	sprigs	dill weed, fresh	fresh, with stems, cut into 1 inch lengths

Directions

Scrub carrots and trim ends if dark.

Heat the water, vinegar, garlic, pepper flakes, dill seeds and salt in a large saucepan to a rolling boil.

Add carrots and heat to simmering.

Reduce heat and simmer covered for 10 minutes.

Using tongs, arrange carrots in hot sterilized pint jars.

To sterilize jars, submerge in water and gently boil 10 minutes; leave in hot water until ready to use.

Ladle hot vinegar mixture into jars, covering carrots and distributing spices evenly.

Tuck fresh dill between carrots.

Cover jars tightly with new lids; let cool.

Store in refrigerator 2-3 days.

Flavor improves with storage.

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Nutrition Facts

Serving Size 1685g

Amount per Serving

Calories 406 5% of calories from fat

	% Daily Value*
Total Fat 2.0g	4%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 5299mg	221%
Total Carbohydrate 75.0g	25%
Dietary Fiber 22.0g	90%
Sugars 35.0g
Protein 8.0g	15%

Vitamin A	1909%		Vitamin C	55%
Calcium	42%		Iron	50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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