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Low Sodium Dilled Carrots

Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 1 day
Total Time 25 minutes
Servings 6
Calories 73kcal
Author Cukebook

Equipment

  • Whisk
  • Refridgferator
  • Small pot
  • cutting board
  • Chef knife
  • Bowl or plastic container

Ingredients

  • 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

Instructions

  • Cut the carrots into small strips like baby carrots.
  • 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 over night.

Nutrition

Serving: 75grams | Calories: 73kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 254mg | Fiber: 2g | Sugar: 10g | Vitamin A: 12630IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 4mg | Vitamin E: 1mg | Vitamin K: 10µg | Calcium: 29mg | Copper: 1mg | Folate: 14µg | Iron: 1mg | Manganese: 1mg | Magnesium: 10mg | Phosphorus: 33mg | Selenium: 1µg | Zinc: 1mg