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Ingredientes
- 6 lrg carrots, thinly peeled & cook
- 3/4 c. cider vinegar
- 1/2 c. carro liquied
- 3/4 c. sugar
- 1/4 c. onion flakes
- 1 tsp parsley
- 3/4 tsp pickling spice
Direcciones
- Peel carrots, cut half cross wise, simmer in small amount of boiling salted water. Cold suficently to cut in julinne sticks.
- 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.
- 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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