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Photo: Maura McEvoy Photo by: Photo: Maura McEvoy

Pickled Carrots

Real Simple DECEMBER 2005

  • Yield: Makes 12 to 16 servings

Ingredients

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

Preparation

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.

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
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Pickled Carrots recipe

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