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Ингредиенты
- 1/2 c. cider vinegar
- 1 Tbsp. granulated sugar
- 1 x clove garlic halved
- 1/2 tsp salt
- 1/2 tsp mustard seed
- 1 x bay leaf
- 4 med carrots pared and sliced 1/8 inch thick
Инструкции
- In a medium nonreactive saucepan, add in 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 till carrots are softened, but still crisp, 8 - 10 min.
- Rinse carrots in colander under cool running water; remove bay leaf and serve.
- Serving: generous 1/2 c.
- NOTES : Pungent and spicy with a hint of heat, these crispy chips are absolutely addictive. [Asha]
- The carrot pickle chip idea (cooking sliced carrots in vinegar, sugar & a few spices of choice) works really well with sliced broccoli stems. They donot take up as much vinegar as do the carrots and IMO are nicer than the carrots!
- I put some fennel seed in mine by accident (picked up the wrong jar and tipped them all into the pan. I now have quick pickled fennel seeds. They dry out ok but I haven't tried using them in anything yet!) I left a few in and they went surprisingly well with the broccoli.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 360g | |
| Calories 187 | |
| Calories from Fat 11 | 6% |
| Total Fat 1.34g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1320mg | 55% |
| Potassium 826mg | 24% |
| Total Carbs 38.95g | 10% |
| Dietary Fiber 7.4g | 25% |
| Sugars 23.5g | 16% |
| Protein 2.9g | 5% |
