Dill-garlic Pickled Carrots
  • 6-7medium carrotswashed, peeled, halved and cut lengthwise into 1/3-inch-wide sticks
  • 1 small bunch dillroughly chopped
  • 1 1/4 cups apple cider vinegar
  • 1 1/2 cups water
  • 2tablespoons sugar
  • 4cloves garlicpeeled and smashed
  • 4 teaspoons sea salt
  • 1/2 teaspoon whole black peppercorns
  1. In a medium saucepan, combine apple cider vinegar, water, sugar, garlic, sea salt, and whole black peppercorns; whisk to dissolve sugar and salt.
  2. Bring to a boil; add carrots and roughly chopped fresh dill. Cover and simmer 1 minute; then remove from heat, cool, and chill covered for at least 24 hours to allow flavors to infuse carrots.
Recipe Notes
Nutrition Facts
Dill-garlic Pickled Carrots
Amount Per Serving
Calories 42
% Daily Value*
Sodium 616mg 26%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 42 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 9g carb, 1g fiber, 616mg sodium