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carrot pickle recipe (redux)

For all the folks who have asked me, here, again, is the famous recipe for...


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
See: http://www.dnai.com/~asha/webpub.htm