Pickled Carrots Recipe

(4 servings)

1 pound carrots (baby carrots will work)
1 1/2 cups water
1/2 cup rice vinegar (seasoned or unseasoned)
1 tablespoon sugar
1 tablespoon salt
1/4 teaspoon caraway seed
1/2 teaspoon coarsely crushed black peppercorns (optional)
1/4 finely chopped fresh Italian flat-leaf parsley leaves (optional)

Peel and slice carrots into sticks. If you are using baby carrots you can skip this step. Pour water and rice vinegar into a small saucepan. Mix in sugar, salt, caraway seed, and pepper and bring to a boil. Cook until the sugar and salt have dissolved, about 1 minute. Add the carrots and parsley. Cool to room temperature and transfer to a storage container. Can be eaten in one day or up to one month.

79 calories, 0.3 g fat, 14.1 g carbohydrates, 1.1 g protein, 3.2 g fiber, 81 mg sodium, 0 Points+

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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