Carrots - Sweet and Sour

Course : Carrots
Serves: 6-8
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Ingredients:

6 large carrots -- thinly peeled and cook
3/4 cup cider vinegar
1/2 cup karo syrup
3/4 cup sugar
1/4 cup onion flakes
1 teaspoon parsley
3/4 teaspoon pickling spice
 

Preparation / Directions:

1. Peel carrots, cut half cross wise, simmer in small amount of boiling salted water. Cool suficently to cut in julinne sticks.

2. In sauce pan combine vinegar, carrot juice, sugar, onion and parsley flakes and loose pickling spices. Simmer to flavor, then add drained cooked carrots.

3. Cool refrigerate with a cover over night or 8 hours to marinate. Reheat slightly in liquid to serve. Keep any left overs refrigerated. Tasty served cool too.

 

Nutritional Information:

166 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 43g Carbohydrate; 0mg Cholesterol; 45mg Sodium


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