quick carrot pickle chips
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Cider vinegar |
| 1 tablespoon | Granulated sugar |
| 1 | Garlic clove, halved |
| ½ teaspoon | Salt |
| ½ teaspoon | Mustard seeds |
| 1 | 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)
Similar recipes
- Chocolate chocolate chip cake
- Chocolate chocolate-chip cookies
- Chocolate-chocolate chip cookies
- Crisp pickles
- Dill pickle chips
- Fish pickles
- Microwave pickles
- Mustard pickle
- Okra pickle
- Pickled artichokes
- Pickled beans
- Pickled chiles
- Pickled cucumbers
- Pickled figs
- Pickled squash
- Potato chips
- Simple pickles
- Sweet pickle chips
- Tomato pickles
- Zucchini pickles
Random recipe of the day
Follow us
