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Sour Pickled Carrots

 

Quick and easy small batch pickled carrots that are ready in a few hours.
42

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

90

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

3 each carrots
½ cup rice vinegar
1 tablespoon sugar
¼ teaspoon salt

Directions

These quick pickles are often served as an accompaniment to grilled foods that are wrapped in lettuce and herbs at the table.

You may also substitute daikon, radish, turnip, cucumber, garlic, etc.

Peel the carrots or other vegetables; cut crosswise into ⅛ inch rounds.

Combine the vinegar, sugar, salt and ½ cup of water in a small saucepan.

Bring to a boil.

Remove and let cool to room temperature.

Add the carrot rounds to the mixture and marinate for at least 1 hour.

Drain the carrots before using.

Pickled carrots can be stored in a covered jar and refrigerated for 2 to 3 weeks.

Note: For a more appealing presentation, you can try carving the carrots rounds into pleasing shapes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 360% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 180mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 154% Vitamin C 5%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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