Pickled Carrots

Photo: Maura McEvoy
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 9.57mg
  • Calories: 13.13
  • Calories from fat: 5%
  • Carbohydrate: 3.07g
  • Cholesterol: 0mg
  • Fat: 0.08g
  • Fiber: 1g
  • Iron: 0.19mg
  • Protein: 0.51mg
  • Saturated fat: 0.01g
  • Sodium: 98.89mg


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


  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.
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