Pickled Carrots

1 Reviews
100% would make this recipe again

This recipe is incompatible with your food profile

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 white vinegar 45 mL

Method

  1. Peel the carrots, then shred them using a large-holed grater. Put them in a bowl. Pour in the water, sugar and vinegar. 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

5 g

2 %

Fibre

1 g

3 %

Sugars

3 g

Net Carbs

4 g

Protein

0 g

Vitamin A

36 %

Vitamin C

3 %

Calcium

1 %

Iron

1 %
More info

Claims

This recipe is :
Excellent source of  :
Vitamin A
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.