Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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Credit: Maura McEvoy

Recipe Summary

hands-on:
15 mins
total:
3 days
Yield:
Serves 12-16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove the pickles from the jar and reserve for another use.

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  • 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.

Nutrition Facts

calcium 9.6mg; 13 calories; calories from fat 5%; carbohydrates 3.1g; fat 0.1g; fiber 1g; iron 0.2mg; protein 0.5mg; sodium 98.9mg.
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