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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
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

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

Pickled Carrots (Carote Con Olio E Aceto) Recipe