Heat water and vinegar to a boil. Add Splenda, Bay leaves, chilies, salt, and picking spice. Allow to simmer for 3-4 minutes. Add onion, and garlic then simmer for 3 minutes. add carrots and simmer for 1 more minute.
Put this in a clean jar and keep refrigerated for at least one day. It's better in 2-3 days and keeps in the refrigerator for about a month.
Each (2 tbs) serving contaions an estimated:
Cals: 21, FatCals: 0, TotFat: 0g
SatFat: 0g, PolyFat: 0g, MonoFat: 0g
Chol: 0mg, Na: 53mg, K: 92mg
TotCarbs: 5g, Fiber: 1g, Sugars: 2g
NetCarbs: 4g, Protein: 1g
You can add these to a salad or place them next to a meat dish. They're also pretty good on crackers with a mug of beer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (33g)|
|Recipe Makes: 24|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 29.7mg||1 %|
|Potassium 56.6mg||1 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.1g|
|Protein 0.3g||0 %|
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: 16
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