Pickled Carrots

0512raisin-almond
Photo by Maura McEvoy
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  • Serves 12-16
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 13.13 calories
    • Calories 5 calories from fat
    • Fat 0.08 g
    • Sat Fat 0.01 g
    • Cholesterol 0 mg
    • Sodium 98.89 mg
    • Protein 0.51 mg
    • Carbohydrate 3.07 g
    • Fiber 1 g
    • Iron 0.19 mg
    • Calcium 9.57 mg

Ingredients

  1. Check 1 32-ounce jar pickles
  2. Check 1 1/2pounds 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.