Pickled Carrots

Pickled Carrots Recipe
Photo: Maura McEvoy

Recipe from

Real Simple

Nutritional Information

Calcium 9.57 mg
Calories 13.13
Caloriesfromfat 5 %
Carbohydrate 3.07 g
Cholesterol 0 mg
Fat 0.08 g
Fiber 1 g
Iron 0.19 mg
Protein 0.51 mg
Satfat 0.01 g
Sodium 98.89 mg


1 32-ounce jar pickles
1 1/2 pounds slender carrots, peeled


Remove the pickles from the jar and reserve for another use. Add the carrots to the pickle juice, cutting them to fit the jar, if necessary. Screw on the lid and refrigerate for at least 3 days.