Распечатать
E-mail
 |
Ингредиенты
- 1 pound carrots
- 1 3/4 c. water
- 1 c. cider vinegar
- 1/4 c. sugar
- 2 garlic cloves, lightly crushed
- 1 1/2 T. dill seed
- 1 1/2 T. salt
View Full Recipe at Eliots Eats
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1124g | |
| Calories 427 | |
| Calories from Fat 12 | 3% |
| Total Fat 1.45g | 2% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3797mg | 158% |
| Potassium 1526mg | 44% |
| Total Carbs 94.35g | 25% |
| Dietary Fiber 12.1g | 40% |
| Sugars 70.1g | 47% |
| Protein 4.59g | 7% |
%20for%20this%20recipe.%20%20I%20used%20all%20the%20baby%20carrots%20I%20pulled%20to%20pickle.%20%20They%20look%20really%20cute%20in%20the%20jars.%20%20Besides%20the%20dill%20seed,%20I%20added%203-4%20dill%20pieces%20to%20each%20jar%20as%20well.%20%20This%20time,%20I%20also%20added%20a%20little%20red%20pepper%20flake.%3C/p%3E%3Cp%3EPickled%20Carrot%20Sticks%3C/p%3E%3Cp%3E(Gourmet%20Cookbook,%20The.%20%20Ed.%20Ruth%20Reichl.%20%20New%20York:%20%20Houghton%20Mifflin,%202004.%20%20p%20909-910)%3C/p%3E%3Cp%3EBlanch%20carrots%20in%20a%204-quart%20saucepan%20of%20boiling%20well-salted%20water%20for%201%20minute;%20drain%20ina%20colander%20and%20rinse%20under%20cold%20water%20to%20stop%20the%20cooking.%20%20Transfer%20to%20a%20heatproof%20bowl.%3C/p%3E%3Cp%3ECombine%20water,%20vinegar,%20sugar,%20garlic,%20dill%20seed,%20and%20salt%20in%20same%20saucepan%20and%20bring%20to%20a%20boil.%20%20Reduce%20heat%20and%20simmer%20for%202%20minutes.%20%20Pour%20mixture%20over%20carrots.%20%20cool%20carrots,%20uncovered,%20then%20refrigerate,%20covered,%20for%20at%20least%201%20day%20to%20allow%20flavors%20to%20develop.%3C/p%3E%3Cp%3ENote:%20%20The%20carrots%20keep,%20refrigerated%20in%20an%20airtight%20container,%20for%20up%20to%201%20month.%3C/p%3E%3Cp%3ECarrot%3C/p%3E){kind=link}