quick carrot pickle chips

1 Servings
½ cup Cider vinegar
1 tablespoon Granulated sugar
Garlic clove, halved
½ teaspoon Salt
½ teaspoon Mustard seeds
Bay leaf
4 mediums Carrots, pared and sliced 1/8 inch thick

From: Weight Watchers, May 1996 Pungent and spicy with a hint of heat, these crispy chips are absolutely addictive.

In a medium nonreactive saucepan, add vinegar, sugar, garlic, salt, mustard seeds and bay leaf; bring to a boil. Stir in sliced carrots, cover and return to a boil. Reduce heat to low; simmer until carrots are softened, but still crisp, 8 - 10 minutes.

Rinse carrots in colander under cold running water; remove bay leaf and serve.

Serving: generous ½ cup provides: 64 calories, 0 grams fat, 309 mg sodium Posted to fatfree digest V96 #235 From: "Tina D. Bell" <tdbell@...> Date: Sun, 25 Aug 1996 10:58:27 -0700 (PDT)

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