Recipe
Appetizer
Pickled Baby Carrots
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| Baby Carrots | ||
| 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 |
Things To Grab
Directions
- In a large saucepan, cook carrots in boiling water for 4 minutes.
- Drain and rinse under cold water to stop cooking. Place carrots in a medium bowl.
- Bring vinegar, sugar, garlic, dill weed, pickling spice and salt to a boil in a medium saucepan. Reduce heat and simmer 2 minutes.
- Pour vinegar mixture over carrots and cool.
- 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%