4 Serves
60 Mins
0 g
15 g
0 g
Wash and peel the carrots, then slice them into thin sticks or rounds using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Carrots
White Vinegar
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KenyanVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
5 µg / 400 µgCalcium
20 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
12 mg / 1,250 mgPotassium
89 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
14 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
In a saucepan, combine water, white vinegar, sugar, and salt. Bring the mixture to a boil over the stove until the sugar and salt are completely dissolved.
Pack the sliced carrots tightly into a clean glass jar.
Pour the hot brine over the carrots in the jar, ensuring they are fully submerged. Let the jar cool to room temperature before sealing and refrigerating.
Sugar
Salt
Water
Vitamin A
226 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
5 µg / 400 µgCalcium
20 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
12 mg / 1,250 mgPotassium
89 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
14 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g