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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 32
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 28324mg
1180%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  4%Iron  1%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Honey's Pickled Carrots

Date Added: June 11, 2009

Ingredients:

3 Cups Vinegar mild or rice
1 Cup Salt pepper; to taste
9 Cups Water or vegetable stock
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Directions:

1. Boil water, vinegar and salt for 5 minutes.

2. Cut carrots in small strips; pack in pint jars.

3. In each jar put 1 head dill, 2-3 cloves garlic and 1/2 tsp red pepper.

4. Pour boiling mixture over to cover. Seal and let stand for 10 days.

5. NOTE: Get a book on canning if unsure about sealing and processing.

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Dietary Notes:
This recipe is low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 32.25 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Vinegar allergies.
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