Carrot Pickles Recipe
Summary
Ingredients
| Baby carrots | 2 Pound, scrubbed | |
| Water | 1 Cup (16 tbs) | |
| Vinegar | 1 Cup (16 tbs) | |
| Granulated sugar | 1 Cup (16 tbs) | |
| Mixed spice | 1 Tablespoon, pickling | |
| Cloves | 1⁄4 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Ground ginger | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 204 Calories from Fat 6
% Daily Value*
Total Fat 0.76 g1.2%
Saturated Fat 0.13 g0.65%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 128 mg5.3%
Total Carbohydrates 48 g16%
Dietary Fiber 5 g19.8%
Sugars 40.6 g
Protein 1 g2.8%
Vitamin A 417.1% Vitamin C 6.8%
Calcium 6.2% Iron 8.1%
*Based on a 2000 Calorie diet
Directions
Lift out carrots, and to reserved liquid add remaining ingredients.
Cook uncovered on HIGH 6 minutes or until syrup is slightly thickened.
Add carrots and cook 3 minutes longer.
Pack into hot sterilized jars and seal.
Chef
