Pickled Carrots

Citrus Olives
Maura McEvoy
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preparation
15
minutes
cooking
4335
minutes
Serves 12-16

Ingredients

1
32-ounce jar pickles
1 1/2
pounds
slender carrots, peeled

Directions

  1. Remove the pickles from the jar and reserve for another use.
  2. Add the carrots to the pickle juice, cutting them to fit the jar, if necessary. Screw on the lid and refrigerate for at least 3 days.
November 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 5 %
  • Calcium 9.57 mg
  • Carbohydrate 3.07 g
  • Cholesterol 0 mg
  • Fat 0.08 g
  • Fiber 1 g
  • Iron 0.19 mg
  • Protein 0.51 mg
  • Sat Fat 0.01 g
  • Sodium 98.89 mg
What does this mean? See Nutrition 101.

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