Dilly Carrots
Yield
1 servingsPrep
10 minCook
20 minReady
2 daysLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
baby carrots
|
|
| 2 | cups |
water
|
|
| 2 | cups |
apple 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
baby carrots
|
|
| 473 | ml |
water
|
|
| 473 | ml |
apple cider vinegar
|
|
| 3 | cloves |
garlic
peeled |
|
| 15 | ml |
red pepper flakes
|
|
| 15 | ml |
dill seed
|
|
| 1E+1 | ml |
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 to 3 days.
Flavor improves with storage.
