Pickled carrots (from Susan Johnson, Virgil Hughes's grandmother)
1. Cut the carrots into coins. No need to peel.
2. Julienne the green pepper.
3. Peel and slice the onion.
4. Put all the above into a container appropriate for storage.
5. Put the tomatoes and juice through a blender or sieve.
6. Combine the remaining ingredients with the pureed tomatoes and pour over the vegetables.
7. Cover and let sit for a day or two.
8. Add vinegar as required.
9. Add herbs to taste, such as basil, chives, sage, or mint.
10. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3658g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 8572 | ||
Calories from Fat: 7909 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 878.8g | 1172 % | |
Saturated Fat 113.3g | 566 % | |
Monounsaturated Fat 245.2g | ||
Polyunsanturated Fat 477g | ||
Cholesterol 0mg | 0 % | |
Sodium 59625.1mg | 2056 % | |
Potassium 6638.4mg | 175 % | |
Total Carbohydrate 181.3g | 53 % | |
Dietary Fiber 56.9g | 228 % | |
Sugars, other 124.3g | ||
Protein 30.7g | 44 % | |
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: 8572
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