Marinated Dill Carrots
15 mins (prep 10, cooking 5)
6 ingredients
2 servings
Save the juice from your dill pickles and make these marinated carrots for salads or as cocktail tidbits. I think I'll julienne mine first then use my steamer to cook them.

Categories:  salad , <-15-mins , beginner-cook , 3-steps-or-less , quick , equipment , refrigerator , appetizer , time-to-make , 5-ingredients-or-less , easy , inexpensive , carrots , vegetable , stove-top ,
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Serving Size (246.5 g)
Servings 2
Amount per Serving
Calories 162.38 Calories from Fat 71.64
% Daily Value *
Total Fat 7.96g 24.5%
Saturated Fat 1.11g 11.09%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 744.77mg 62.06%
Total Carbohydrate 22.67g 15.11%
Dietary Fiber 6.62 g 53.0%
Sugars 11.21 g %
Protein 2.2g 8.8%
Vitamin A 39526.4IU% Vitamin C 13.96mg%
Calcium 78.51mg% Iron 0.76mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pickle juice, dill weed