How To Make Vinegar Pickled Carrots
Preparation: 10 minutes
Cooking: 5 minutes
Total: 15 minutes
Serves:
Ingredients
- 4 large carrots, peeled and cut into thin strips
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon whole peppercorns
- 1 teaspoon dried dill
Instructions
-
In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring to a boil and stir until sugar and salt are dissolved.
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Place carrot strips and dried dill in a clean jar or container.
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Pour the hot vinegar mixture over the carrots, making sure they are completely submerged.
-
Let the carrots cool to room temperature, then cover and refrigerate for at least 24 hours before serving.
-
Serve as a side or use in salads and sandwiches.
Nutrition
- Calories : 32kcal
- Total Fat : 0g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 1240mg
- Total Carbohydrates : 8g
- Dietary Fiber : 2g
- Sugar : 5g
- Protein : 1g
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