Pickled Baby Carrots

Recipe

Appetizer
Pickled Baby Carrots

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Recipe Data

20
Servings

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    Servings and Ingredients

    Ingredients
    Serves 20
    QuantityIngredientAdd
    1 ¼ c. water
    1 c. Hy-Vee apple cider vinegar
    ¼ c. Hy-Vee granulated sugar
    2 garlic cloves, lightly crushed
    1 ½ tbsp. Hy-Vee dill weed
    1 ½ tbsp. pickling spice
    2 tsp. Hy-Vee salt

    Directions

    1. In a large saucepan, cook carrots in boiling water for 4 minutes.
    2. Drain and rinse under cold water to stop cooking. Place carrots in a medium bowl.
    3. Bring vinegar, sugar, garlic, dill weed, pickling spice and salt to a boil in a medium saucepan. Reduce heat and simmer 2 minutes.
    4. Pour vinegar mixture over carrots and cool.
    5. Chill covered for 24 hours before serving.

    Nutrition facts

    Servings

    30 Calories per serving

    Amounts Per Serving

    • Total Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 250mg
    • Total Carbohydrates: 7g
    • Protein: 0g

    Daily Values

    0%
    Vitamin A 140%
    0%
    Vitamin C 6%
    0%
    Iron 4%
    0%
    Calcium 2%