For all the folks who have asked me, here, again, is the famous recipe for...
QUICK CARROT PICKLE CHIPS
Pungent and spicy with a hint of heat,
these crispy chips are absolutely addictive.
1/2 cup cider vinegar
1 tablespoon granulated sugar
1 garlic clove, halved
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1 bay leaf
4 medium carrots, pared and sliced 1/8 inch thick
In a medium nonreactive saucepan, add vinegar, sugar,
garlic, salt, mustard seeds and bay leaf; bring to a
boil. Stir in sliced carrots, cover and return to a
boil. Reduce heat to low; simmer until carrots are
softened, but still crisp, 8 - 10 minutes.
Rinse carrots in colander under cold running water;
remove bay leaf and serve.
Serving: generous 1/2 cup
provides: 64 calories, 0 grams fat, 309 mg sodium
. . . . A S H A D O R N F E S T . . . .
Author, Do-It-Yourself Web Publishing with Word