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Ingredientes

Cost per recipe $2.82 view details

Direcciones

  1. Peel carrots, cut half cross wise, simmer in small amount of boiling salted water. Cold suficently to cut in julinne sticks.
  2. In sauce pan combine vinegar, carrot juice, sugar, onion and parsley flakes and loose pickling spices. Simmer to flavor, then add in liquid removed cooked carrots., Cold chill with a cover over night or8 hrs to marinate. Reheat slightly in liquid to serve. Keep any left overs refrigerated. Tasty served cold too.
  3. Serves 6 to 8

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 752g
Calories 795  
Calories from Fat 9 1%
Total Fat 1.02g 1%
Saturated Fat 0.19g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 277mg 12%
Potassium 1443mg 41%
Total Carbs 192.93g 51%
Dietary Fiber 11.8g 39%
Sugars 170.35g 114%
Protein 4.18g 7%
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