Serves 12-16| Hands-On Time: | Total Time:
- 1 32-ounce jar pickles
- 1 1/2 pounds slender carrots, peeled
- Remove the pickles from the jar and reserve for another use.
- 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.
- Per Serving
- Calories 13.13Calories From Fat 5%
- Calcium 9.57mg
- Carbohydrate 3.07g
- Cholesterol 0mg
- Fat 0.08g
- Fiber 1g
- Iron 0.19mg
- Protein 0.51mg
- Sat Fat 0.01g
- Sodium 98.89mg
What does this mean? See Nutrition 101 .
If pressed for time, use packages of presliced vegetables found at most supermarkets.