Pickled Carrots (Carote Con Olio E Aceto) Recipe

Summary

Health IndexAverageCuisine
Course

Ingredients

 Carrots8 Medium, pared and cut in strips
 Boiling water2 Cup (32 tbs), salted
 Olive oil2 Tablespoon
 Garlic1 Clove (5 gm), cut in halves
 Hot green pepper1
 Salt1⁄2 Teaspoon
 Wine vinegar1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 478 Calories from Fat 275

% Daily Value*

Total Fat 31 g48%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1332.3 mg55.5%

Total Carbohydrates 49 g16.5%

Dietary Fiber 13.9 g55.7%

Sugars 23.7 g

Protein 5 g10.1%

Vitamin A 1632.8% Vitamin C 91%

Calcium 18.8% Iron 10.4%

*Based on a 2000 Calorie diet

Directions

Cook carrots in a small amount of boiling salted water in a covered saucepan until just tender.
Drain and cool.
Pack carrots in a pint screw top jar and add oil, garlic, hot pepper, and salt.
Cover carrots with wine vinegar.
Store, covered, in refrigerator at least 24 hours.
Drain and serve cold.
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