Advertisement

Quick-pickled carrots

16

  • Makes4 servings
Quick-pickled carrots

Photo, Michael Graydon.

Chatelaine Triple Tested

Ingredients

  • 425 g carrots, cut into 1/4-in. sticks

  • 1 1/4 cups water

  • 1 cup cider vinegar

  • 1/3 cup sugar

  • 1 tbsp dill seeds

  • 1 tbsp salt

Instructions

  • BOIL carrots in a saucepan of water for 1 min. Rinse under cold running water. Drain well.

  • COMBINE  water with cider vinegar, sugar, dill seeds and salt in same saucepan. Boil, then reduce heat. Simmer for 2 min.

  • PACK carrots in jars. Pour vinegar mixture over carrots. Cover with lids.


Nutrition (per serving)

Calories 68, Protein 1g, Carbohydrates 15g, Fat 3g, Fibre 756g.
Excellent source of vitamin A.

More easy quick pickle recipes.

Advertisement
Advertisement
Advertisement
Advertisement