Quick carrot pickle chips
1 Servings
Ingredients
| Quantity | 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 |
Directions
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)