Pickled Carrot Sticks
Fantastic to munch on!
Serves: 10

• 1 pound carrots, cut into 3 1/2- by 1/3-inch sticks
• 1 1/4 cups water
• 1 cup cider vinegar
• 1/4 cup sugar
• 2 garlic cloves, lightly crushed
• 1 1/2 tablespoons dill seeds
• 1 1/2 tablespoons salt

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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