Quick Pickled Carrots with Garlic and Dill
Try this Quick Pickled Carrots with Garlic and Dill recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 4 large carrots peeled and sliced lengthwise to fit in jar
- 1.5 tablespoons celtic sea salt
- 1 tablespoon organic sugar
- 3/4 cups distilled white vinegar (5 percent acidity)
- 1 tablespoons coriander seeds
- 3 large garlic cloves halved
- 8 dill sprigs
- Carbohydrate 18.7429931852153 g
- Cholesterol 0 mg
- Fat 1.00761468402776 g
- Fiber 2.46434574256591 g
- Protein 1.27898115742459 g
- Saturated Fat 0.0620101735188665 g
- Serving Size 1 1 recipe (55g)
- Sodium 10468.1832004257 mg
- Sugar 16.2786474426494 g
- Trans Fat 0.0928064741472977 g
- Calories 79 calories
Pack carrots, dill and garlic into 1 clean 1-quart glass jar (I re-used a pickle jar from the store). In another jar, combine the salt, sugar, vinegar, and coriander. Shake until the salt and sugar dissolve. Add water and pour the brine over the vegetables. Add extra water if needed to keep the vegetables submerged. Close the jar and refrigerate overnight or for up to 1 month.
