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Pickled Carrots

Photo: Maura McEvoy
Yield Makes 12 to 16 servings

Ingredients

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

Nutrition 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

How to Make It

  1. 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.