Updated Jul 27, 2016Chatelaine
- 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.
NutritionCalories 68, Protein 1 g, Carbohydrates 15 g, Fat 3 g, Fibre 756 g, Excellent source of vitamin A
10-minute cucumber fennel pickles