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Dill Mushrooms And Carrots Recipe
|Small mushrooms||3 Pound|
|Carrots||1 Pound, cut into 1/2 inch pieces|
|Water||2 Cup (32 tbs)|
|White vinegar||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Salt||1⁄4 Cup (4 tbs)|
|Chopped fresh dill||1⁄4 Cup (4 tbs)|
|Whole peppercorns||2 Teaspoon|
|Garlic||12 Clove (60 gm)|
Serving size: Complete recipe
Calories 1007 Calories from Fat 51
% Daily Value*
Total Fat 6 g9.3%
Saturated Fat 0.81 g4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 23647.6 mg985.3%
Total Carbohydrates 217 g72.3%
Dietary Fiber 27.6 g110.5%
Sugars 144.5 g
Protein 50 g100.3%
Vitamin A 1519.1% Vitamin C 126.7%
Calcium 31.9% Iron 53%
*Based on a 2000 Calorie diet
Combine mushrooms and carrots in boiling water; simmer 5 minutes.
Meanwhile, combine water, vinegar, sugar, salt, dill, and peppercorns; bring to boil.
Pack sterilized jars with carrots and mushrooms; top with clove of garlic (if using half-pint jars, use 12 cloves garlic).
Pour vinegar mixture over vegetables to cover.
Wipe jars clean; seal.
Process 20 minutes; cool.