Carrot Pickles for Brenda

[Guest guest]

Hey, Brenda, do you like pickles? Then you might just love either of these

carrot pickle recipes. My husband, who is NOT a carrot lover, went nuts over

these. They are good to just snack on, but they also are great additions to

salads or sandwiches.

 

Another way I get carrots down my husband, is I grate them finely and mix them

with lettuce in salads. This way he gets a serving or two of carrots, without

really noticing the taste. It adds a lovely color, too.

 

Ellen C.

 

* Exported from MasterCook Mac *

 

CARROT PICKLE CHIPS, QUICK

 

Recipe By : Weight Watchers, May 1996

Serving Size : 1 Preparation Time :0:00

Categories : Vegan Condiments & Seasoning

Vegetables Vegetarian

Eat-LF Mailing List Want to Try

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup cider vinegar

1 tablespoon granulated sugar

1 clove garlic -- halved

1/2 teaspoon salt

1/2 teaspoon mustard seed

1 bay leaf

4 medium carrots

- pared and sliced 1/8 inch thick

 

In a medium nonreactive saucepan, add 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 until carrots are softened, but still

crisp, 8 - 10 minutes.

 

Rinse carrots in colander under cold running water; remove bay leaf and serve.

 

Serving: generous 1/2 cup provides: 64 calories, 0 grams fat, 309 mg sodium

 

> " Tina D. Bell " <tdbell

>Asha Dornfest <asha

 

 

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Per serving: 208 Calories; 1g Fat (5% calories from fat); 4g Protein; 52g

Carbohydrate; 0mg Cholesterol; 1169mg Sodium

Food Exchanges: 1/2 Starch/Bread; 5 1/2 Vegetable; 1 Other Carbohydrates

 

NOTES : Pungent and spicy with a hint of heat, these crispy chips are

absolutely addictive. [Asha]

 

From Kate Pugh:

The carrot pickle chip idea (cooking sliced carrots in vinegar, sugar & a few

spices of choice) works really well with sliced broccoli stems. They do

not take up as much vinegar as do the carrots and IMO are

nicer than the carrots!

 

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* Exported from MasterCook Mac *

 

Carrot Pickles

 

Recipe By : Vegetable Heaven, Mollie Katzen pp. 62

Serving Size : 12 Preparation Time :0:00

Categories : Condiments & Seasoning Vegan

Vegetables Vegetarian

Eat-LF Mailing List

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups water

1/4 cup balsamic vinegar

1 teaspoon salt

1 tablespoon mustard seed

2 tablespoons honey

1 1/2 pounds baby carrots

6 cloves garlic -- to 8

2 sprigs dill -- or more

 

Heat the water, 2 tablespoons of the vinegar, the salt and mustard seeds to

just boiling. Stir in the honey until it dissolves.

 

Add the carrots, garlic, and dill, and lower the heat to a simmer. Cook

uncovered for about 10 minutes, or until the carrots are as tender as you like

them.

 

Cool to room temperature, then add the remaining 2 tablespoons of vinegar and

another sprig of dill or two, if desired.

 

Transfer to a tightly lidded container and chill.

 

>Ellen C. <ellen

 

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Per serving: 41 Calories; 1g Fat (12% calories from fat); 1g Protein; 9g

Carbohydrate; 0mg Cholesterol; 200mg Sodium

Food Exchanges: 1 Vegetable

 

NOTES : These keep will and get better over time.

 

Next time I'll double the batch, 'cause I couldn't stop snacking on them!

[bunnyMama]

 

 

_____

 

--

Ellen C.

ellen