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Dilly Carrots

Posted by Melodie Munro on April 9, 2013 at 4:29pm

Dilly Carrots

This Recipe Is:


GLUTEN-FREE
WebMD Recipe from EatingWell.com
Try these garlicky-dilly pickled carrots chopped in your dinner salad for a burst of flavor.
Nutritional Information


Makes: 6 pint jars (about 12 cups)
• Calories13
• Fat0 g
o Saturated fat0 g
o Mono Fat0 g
o
• Cholesterol0 g
• Carbohydrates3 g
o Dietary fiber1 g
• Protein0 g
• Sodium92 g
• Potassium102 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.

Ingredients
Prep: 40 minutes (plus 1 day marinating time) | Total Time: 40 minutes
• 2 1/2 pounds
carrots, peeled and cut into 3-inch sticks (about 9 cups)
• 12-24 sprigs
fresh dill
• 3-6 whole large cloves
garlic, sliced
• 3 cups
distilled white vinegar, or cider vinegar
• 3 cups
water
• 2 tablespoons plus 2 teaspoons
sea salt
• 2 tablespoons
sugar


Instructions
1. Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the carrot sticks, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the carrots to the ice water to cool. Repeat with the remaining carrots.


2. Drain the cooled carrots and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Divide the dill and garlic among the jars.


3. Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.


4. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the carrots completely. (Discard any leftover brine.)


5. Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

http://www.webmd.com/food-recipes/dilly-carrots?ecd=wnl_dab_031913&ctr=wnl-dab-031913_ld-stry&mb=

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