Directions:
- In a large saucepan of boiling water, blanch the carrots for 1 minute. Drain and let cool, then pack the carrots into a 1-quart heatproof jar. Add the mint.
- In a small skillet, toast the cumin seeds over moderate heat, stirring, until fragrant, about 40 seconds. Let cool, then add to the jar. In a saucepan, bring the vinegar, water, garlic, salt and sugar to a boil. Simmer over moderately high heat until the salt and sugar dissolve. Ladle the pickling liquid into the jar; if necessary, add more vinegar to cover the carrots. Let the pickles cool, then cover with a lid and refrigerate until flavorful, about 3 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 458.01 Kcal (1918 kJ) | ||
| Calories from fat | 10.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 2% | |
|---|---|---|---|
| Sodium | 4523.35mg | 188% | |
| Potassium | 2635.23mg | 56% | |
| Total Carbs | 93.08g | 31% | |
| Sugars | 48.62g | 194% | |
| Dietary Fiber | 22.87g | 91% | |
| Protein | 9.19g | 18% | |
| Vitamin C | 53.6mg | 89% | |
| Vitamin A | 7.3mg | 244% | |
| Iron | 3.3mg | 18% | |
| Calcium | 343.2mg | 34% | |
| Amount Per 100 g | |||
| Calories | 38.35 Kcal (161 kJ) | ||
| Calories from fat | 0.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 2% | |
|---|---|---|---|
| Sodium | 378.72mg | 188% | |
| Potassium | 220.64mg | 56% | |
| Total Carbs | 7.79g | 31% | |
| Sugars | 4.07g | 194% | |
| Dietary Fiber | 1.91g | 91% | |
| Protein | 0.77g | 18% | |
| Vitamin C | 4.5mg | 89% | |
| Vitamin A | 0.6mg | 244% | |
| Iron | 0.3mg | 18% | |
| Calcium | 28.7mg | 34% | |
* 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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