Pickled Carrots

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Preparation : 5 min Standing : 10 min
20 calories/serving

Ingredients

2 carrots 200 g
3 1/2 tbsp water 55 mL
3 tbsp sugar 40 g
3 tbsp lemon juice, freshly squeezed 1 lemon

Method

  1. Peel the carrots, then shred them using a large-holed grater. Put them in a bowl. Pour in the water, sugar and lemon juice. Toss to combine.
  2. Let stand for 10 min, then serve.

Observations

The pickled carrots can be kept several weeks in the fridge.

Nutrition Facts Table

per 1 serving (50 g)

Amount

% Daily Value

Calories

20

Fat

0 g

0 %

Saturated 0 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

6 g

2 %

Fibre

1 g

3 %

Sugars

4 g

Net Carbs

5 g

Protein

0 g

Vitamin A

36 %

Vitamin C

9 %

Calcium

1 %

Iron

1 %

Claims

This recipe is :
Excellent source of  :
Vitamin A

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Other Foods 0

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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Salads | Diabetes-friendly | Halal | Kosher | Vegan | Vegetarian

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