Pickled Carrots (Carote Con Olio E Aceto) Recipe


Health IndexAverageCuisine


 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


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.