Quick-pickled carrots

Serves 4



425 g
carrots, cut into 1/4-in. sticks
1 1/4 cups
1 cup
cider vinegar
1/3 cup
1 tbsp
1 tbsp


  • 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.



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

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