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Pickled Carrots And Zucchini

Diet.Chef's picture
Ingredients
  Sugar 1⁄2 Cup (8 tbs)
  Vinegar 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Mustard seed 1 Tablespoon
  Cinnamon stick 2 Inch
  Whole cloves 3
  Carrots 3 Medium, cut into strips
  Zucchini 1 Medium, cut into strips
Directions

In saucepan combine sugar, vinegar, water, mustard seed, stick cinnamon, and cloves.
Add carrots; cover and simmer till carrots are crisp-tender.
Add zucchini; return to boiling.
Transfer to bowl.
Cover; chill at least 8 hours.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 600 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.9%

Saturated Fat 0.37 g1.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 153.2 mg6.4%

Total Carbohydrates 134 g44.7%

Dietary Fiber 12.8 g51.1%

Sugars 112.8 g

Protein 8 g16%

Vitamin A 618.9% Vitamin C 69.9%

Calcium 23.6% Iron 18.2%

*Based on a 2000 Calorie diet

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Pickled Carrots And Zucchini Recipe