Mustard and Ginger Pickled Carrots
San Francisco Bay Area chef and cookbook author Joanne Weir gave us this tender-crisp pickle. It's good served with raw vegetables alongside dips at a party.
This Story Originally Appeared On sunset.com
Credit: Annabelle Breakey
Recipe Summary test
16 calories; calories from fat 8%; protein 0.4g; fat 0.1g; carbohydrates 3.7g; fiber 1g; sodium 167mg.