Directions:
- Peel and wash the carrots and slice them into 1/2 inch thick rounds.
- Blanch the carrots in boiling salted water for about 7-8 minutes. You want them cooked, but not overcooked - firm to the bite. Strain and set aside to cool.
- In a bowl combine the vinegar and garlic. Add in the cooled carrots and mix well. Stir gently enough to not break the pieces of carrot.
- Refrigerate for at least three hours, stirring every now and again.
- Arrange the carrots on a platter surrounded by the olives if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.69 Kcal (338 kJ) | ||
| Calories from fat | 53.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 9% | |
|---|---|---|---|
| Sodium | 735.76mg | 31% | |
| Potassium | 144.75mg | 3% | |
| Total Carbs | 5.36g | 2% | |
| Sugars | 1.95g | 8% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 0.86g | 2% | |
| Vitamin C | 4.5mg | 8% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 71.23 Kcal (298 kJ) | ||
| Calories from fat | 47.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 9% | |
|---|---|---|---|
| Sodium | 649.49mg | 31% | |
| Potassium | 127.78mg | 3% | |
| Total Carbs | 4.73g | 2% | |
| Sugars | 1.72g | 8% | |
| Dietary Fiber | 1.92g | 9% | |
| Protein | 0.76g | 2% | |
| Vitamin C | 4mg | 8% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 33.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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