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    PICKLED CARROTS
    from "Real SimpleŽ magazine"

    The flavor of this appetizer improves with time. If your schedule allows, make it in advance and set aside at room temperature for up to 24 hours.

    Hands-on time: 15 minutes
    Total time: 3 days (includes pickling)

    Makes 12 to 16 servings
    INGREDIENTS (CLICK TO BUY)

    1 32-ounce jar pickles
    1 1/2 pounds slender carrots, peeled

    Print recipe
    PREPARATION

    Remove the pickles from the jar and reserve for another use. Add the carrots to the pickle juice, cutting them to fit the jar, if necessary. Screw on the lid and refrigerate for at least 3 days.
    NUTRITION PER SERVING
    CALORIES 13.13(5% from fat); FAT 0.08g (sat 0.01g); PROTEIN 0.51mg; CHOLESTEROL 0mg; SODIUM 98.89mg; FIBER 1g; CARBOHYDRATE 3.07g


    Product nutrition and information
     Quantity Ingredients Est.Price
      Ba-Tampte Garlic Dill Pickles - $3.99/ea
     32oz
     
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
     
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