Pickled Carrots (Carote Con Olio E Aceto)
|Carrots||8 Medium, pared and cut in strips|
|Boiling water||2 Cup (32 tbs), salted|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), cut in halves|
|Hot green pepper||1|
|Wine vinegar||1 Teaspoon|
Cook carrots in a small amount of boiling salted water in a covered saucepan until just tender.
Drain and cool.
Pack carrots in a pint screw top jar and add oil, garlic, hot pepper, and salt.
Cover carrots with wine vinegar.
Store, covered, in refrigerator at least 24 hours.
Drain and serve cold.
Serving size: Complete recipe
Calories 478 Calories from Fat 275
% Daily Value*
Total Fat 31 g48%
Saturated Fat 4.3 g21.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1332.3 mg55.5%
Total Carbohydrates 49 g16.5%
Dietary Fiber 13.9 g55.7%
Sugars 23.7 g
Protein 5 g10.1%
Vitamin A 1632.8% Vitamin C 91%
Calcium 18.8% Iron 10.4%
*Based on a 2000 Calorie diet