Refrigerator Pickled Baby Carrots

Author: Canadian Living

You don't need canning equipment to pickle these carrots. Serve them with crackers and cheese or p?.

  • Portion size 5 servings

Ingredients

  • 1 bag (2 lb/1 kg) baby carrot
  • 1 cup pearl onion peeled
  • 6 sprigs thyme
  • 6 cloves of garlic
  • 3 chili peppers
  • 3 bay leaves
  • 1 teaspoon mustard seeds
  • 1 teaspoon peppercorns
  • 2 1/3 cups white wine vinegar

Method

In saucepan of boiling salted water, cook carrots until tender-crisp, 5 minutes. Drain and rinse under cold water.

Evenly divide carrots, onions, thyme, garlic, chili peppers, bay leaves, mustard seeds and peppercorns among three 2-cup (500 mL) canning jars; cover with vinegar. Seal and refrigerate for 5 weeks before using. (Make-ahead: Refrigerate for up to 1 year.)

Nutritional facts <b>Per pickle:</b> about

  • Sodium 5 mg
  • Protein trace
  • Calories 4.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Refrigerator Pickled Baby Carrots

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