Mexican Pickled Carrots
Cut all the vegetables, place into a glass or plastic container. Carrots should be about 6 cups after slicing.
Mix all the other ingredients and bring to a boil, turn down and simmer for 2-3 minutes.
Pour liquid over vegetables and allow to cool to room temperature.
Cover and refrigerate.
Should keep a couple weeks in refrigerator.
Optional: You can add white onions or cauliflower florets, but you will need to make more pickling liquid.
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 53 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 358.8mg | 12 % | |
Potassium 343.4mg | 9 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 7.3g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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