NIPPY CARROTS
This makes a tangy carrot snack or as part of a picnic basket lunch. It gets tangier as it sits in the fridge, and as we like it a just the way it is I use it within a day or so.
Provided by TasteTester
Categories Lunch/Snacks
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cut carrots diagonally into thin slices. In a 12-inch skillet over medium heat, in hot oil, cook garlic and chopped onion until tender, about 5 minutes; add carrots and vinegar. Loosely tie pickling spice in a square of cheesecloth; add to carrots with salt, dry mustard and pepper.
- Simmer, covered, 5 minutes until carrots and crunchy and crips; discard spice bag. Pour mixture into shallow dish; top with sliced onion. Cover and refrigerate, tossing occasionally.
Nutrition Facts : Calories 62.3, Fat 4.2, SaturatedFat 0.6, Sodium 264.6, Carbohydrate 5.8, Fiber 1.5, Sugar 2.6, Protein 0.6
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