|Baby carrots||2 Pound, scrubbed|
|Water||1 Cup (16 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Mixed spice||1 Tablespoon, pickling|
|Ground ginger||1⁄4 Teaspoon|
In 2 quart (2 L) microproof casserole, cook carrots and water, covered, for 10 minutes, or until carrots are almost tender.
Lift out carrots, and to reserved liquid add remaining ingredients.
Cook uncovered on HIGH 6 minutes or until syrup is slightly thickened.
Add carrots and cook 3 minutes longer.
Pack into hot sterilized jars and seal.
Calories 204 Calories from Fat 6
% Daily Value*
Total Fat 0.76 g1.2%
Saturated Fat 0.13 g0.65%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 128 mg5.3%
Total Carbohydrates 48 g16%
Dietary Fiber 5 g19.8%
Sugars 40.6 g
Protein 1 g2.8%
Vitamin A 417.1% Vitamin C 6.8%
Calcium 6.2% Iron 8.1%
*Based on a 2000 Calorie diet