You don't need canning equipment to pickle these carrots. Serve them with crackers and cheese or p?.
- Portion size 5 servings
- Credits : © CanadianLiving.com
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
- Iron 1.0
- Vitamin A 20.0