** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. These pickles are often served as an accompaniment to grilled foods that are wrapped in lettuce and herbs at the table.
2. You may also substitute daikon, radish, turnip, cucumber, garlic, etc.
3. Peel the carrots; cut crosswise into 1/8-inch rounds.
4. Combine the vinegar, sugar, salt and 1/2 cup of water in a small saucepan.
5. Bring to a boil. Remove and let cool to room temperature.
6. Add the carrot rounds to the mixture and marinate for at least 1 hour.
7. Drain the carrots before using. Pickled carrots can be stored in a covered jar and refrigerated for 2 to 3 weeks.
8. Mote: For a more appealing presentation, you can try carving the carrots into decorative shapes before slicing.
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Dietary Notes:
This recipe is low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 30 per serving
This recipe is high in Vitamin A with 97% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Rice, Sulfites, Natural Sweeteners, Vinegar allergies.
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