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Carrot Pickles

American.Kitchen's picture
Ingredients
  Carrots 4 Cup (64 tbs), uncooked
  Ginger 1⁄4 Teaspoon
  Cloves 1⁄4 Teaspoon
  Onions 2 Medium, sliced
  Celery seed 1⁄4 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Salad oil 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Vinegar 2 Cup (32 tbs)
  Cinnamon 1⁄2 Teaspoon
Directions

Cook carrot and onion slices in 1 cup of water over a low heat for 10 minutes.
Drain, add all remaining ingredients, and simmer gently for 15 minutes.
Ladle into 4 sterilized pint jars and seal securely.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1132 Calories from Fat 148

% Daily Value*

Total Fat 17 g25.9%

Saturated Fat 1 g5.2%

Trans Fat 0.3 g

Cholesterol 0 mg

Sodium 1830.9 mg76.3%

Total Carbohydrates 228 g75.9%

Dietary Fiber 20.6 g82.2%

Sugars 186 g

Protein 8 g16.3%

Vitamin A 1710.9% Vitamin C 85%

Calcium 31.1% Iron 17.1%

*Based on a 2000 Calorie diet

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Carrot Pickles Recipe