1 pound carrots,
cut into 3 1/2- by 1/3-inch sticks
Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
Per Serving: 41 Calories; trace Fat (1.5% calories from fat); trace Saturated Fat; trace Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 974mg Sodium. Exchanges: 1 Vegetable; 1/2 Other Carbohydrates.
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