Keep refrigerated for several weeks. (from Vegetarian Cooking for Everyone)
Peel and slice the carrots (diagonally or crosswise, about 3/8? thick). Separate and peel the garlic cloves; keep them intact.
Boil the carrots in lightly salted (1/4 tsp.) water for 3 minutes (using just enough water to cover), then drain.
Combine the sugar, cumin seeds, peppercorns, ½ tsp. salt, vinegar, and ¾ cup cold water in a bowl. Stir to dissolve the salt and sugar, then add the carrots, garlic, and jalapeño.
Refrigerate at least a few hours (preferably overnight) before serving in a bowl with toothpicks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 39 | ||
Calories from Fat: 3 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 45.3mg | 2 % | |
Potassium 247.8mg | 7 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 5.3g | ||
Protein 0.7g | 1 % | |
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: 39
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