Low Sodium Dill Carrots

Photo of Dilled Carrots

Low Sodium Dilled Carrots

Get that zing something pickled would provide without all the sodium. Simply cut the carrots and add the remaining ingredients. These low sodium dill carrots are super easy and can be
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High Potassium, High Vitamin A, Low Cal, Low Phosphorus, Low Protein, Low Sodium
Total Time: 25 minutes
Servings: 6


Calories:73 kcal
Carbs:14 g
Sodium:55 mg
Potassium:254 mg
Phosphorus:33 mg
Protein:1 g
Fiber:2 g


  • Whisk
  • Refridgferator
  • Small pot
  • Cutting Board
  • Chef knife
  • Bowl or plastic container


  • 1 pound Carrots
  • 1.5 cups White vinegar
  • 1/2 cup Rice vinegar
  • 2 tsp Dill weed
  • 3 tbsp Sugar
  • 1/4 tsp Ground black pepper
  • 2 tsp Garlic powder


  • Cut the carrots into small strips.
  • Steam or boil for about 3 to 5 minutes or until soft.
  • Cool the carrots by plunging them into ice water or letting them rest in the fridge.
  • In a jar or plastic container, whisk together all other ingredients.
  • Add in the carrot, cover, and chill overnight.

Full Nutrition

Nutrition Facts
Low Sodium Dilled Carrots
Amount Per Serving (75 grams)
Calories 73 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 55mg2%
Potassium 254mg7%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 10g11%
Protein 1g2%
Vitamin A 12630IU253%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin C 4mg5%
Vitamin E 1mg7%
Vitamin K 10µg10%
Calcium 29mg3%
Copper 1mg50%
Folate 14µg4%
Iron 1mg6%
Manganese 1mg50%
Magnesium 10mg3%
Phosphorus 33mg3%
Selenium 1µg1%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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