Quick-pickled carrots

6

Serves

4

Quick-pickled carrots

Photo, Michael Graydon.


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.

 

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Nutrition (per serving)

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