Pickled Carrots With Mint

Pickled Carrots With Mint
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Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Bring a large saucepan of water to a boil. Add the carrots and cook for 2 minutes; drain and run under cold water to cool. Transfer to a bowl.
  2. Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, ½ teaspoon salt, and 1 ½ cups water and bring to a boil. Pour over the carrots and let cool to room temperature. Add the mint and refrigerate for at least 2 hours.
By November, 2010

Nutritional Information

  • Per Serving
  • Calories 49
  • Fat 0g
  • Sat Fat 0g
  • Cholesterol 0mg
  • Sodium 158mg
  • Protein 1g
  • Carbohydrate 12g
  • Sugar 9g
  • Fiber 2g
  • Iron 1mg
  • Calcium 22mg
What does this mean? See Nutrition 101 .

Quick Tip

Julienned carrots
The carrots can be made up to 3 days in advance; refrigerate covered.

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