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from "Real Simple® 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
 Real Simple® magazine

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

Print Print recipe

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.
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

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Claussen Kosher Dill Wholes - $4.19/ea
  Cal-Organic Organic Carrots - $1.29/ea
 approx. 1lb
Estimated Total:  
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