A popular addition to picnics and potlucks; you could also use cauliflower or radishes.
Dill-garlic Pickled Carrots
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Ingredients
- 6-7 medium carrots washed, peeled, halved and cut lengthwise into 1/3-inch-wide sticks
- 1 small bunch dill roughly chopped
- 1 1/4 cups apple cider vinegar
- 1 1/2 cups water
- 2 tablespoons sugar
- 4 cloves garlic peeled and smashed
- 4 teaspoons sea salt
- 1/2 teaspoon whole black peppercorns
Instructions
- In a medium saucepan, combine apple cider vinegar, water, sugar, garlic, sea salt, and whole black peppercorns; whisk to dissolve sugar and salt.
- Bring to a boil; add carrots and roughly chopped fresh dill. Cover and simmer 1 minute; then remove from heat, cool, and chill covered for at least 24 hours to allow flavors to infuse carrots.
Recipe Notes
Nutrition Facts
Dill-garlic Pickled Carrots
Amount Per Serving
Calories 42
% Daily Value*
Sodium 616mg
26%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
4%
Protein 1g
2%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 42 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 9g carb, 1g fiber, 616mg sodium
