Directions:
- Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
- Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
- Cooks' note: Carrots keep, chilled in an airtight container, 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 39.2 Kcal (164 kJ) | ||
| Calories from fat | 1.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 0% | |
|---|---|---|---|
| Sodium | 1079.91mg | 45% | |
| Potassium | 176.99mg | 4% | |
| Total Carbs | 8.52g | 3% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 0.65g | 1% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 0.2mg | 1% | |
| Calcium | 36.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 36.92 Kcal (155 kJ) | ||
| Calories from fat | 1.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 0% | |
|---|---|---|---|
| Sodium | 1017.19mg | 45% | |
| Potassium | 166.71mg | 4% | |
| Total Carbs | 8.02g | 3% | |
| Sugars | 4.91g | 21% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 0.61g | 1% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 0.2mg | 1% | |
| Calcium | 34.3mg | 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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