Spicy Pickled Carrots

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Spicy Pickled Carrots

Spicy Pickled Carrots
1 (1- lb.) package organic mini carrots peeled
1/2 onion, quartered sliced 1/2-inch thick, quarter
1 to 2 jalapeño peppers stemmed and sliced
1/2 cup cider vinegar
1 tsp. sugar
1/2 tsp. salt
Prep time: 15 minutes, Cook time: 5 minutes
Chill time: several hours or overnight

Place carrots in boiling water; cover and let cook for 5 minutes; remove and drain. Place carrots, onion and peppers in a medium bowl. Stir together vinegar, sugar and salt and pour over vegetables, tossing to coat. Cover and refrigerate several hours or overnight, stirring occasionally.

Makes 6 servings.
Nutritional Information:
35 calories, 1 g protein, 0 g total fat (0 g sat.), 9 g carbohydrate, 2 g fiber, 6 g sugar, 0 mg cholesterol, 260 mg sodium, < 1 point


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