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Ingredients
- 2 x carrots sliced in rounds
- 2 x onions sliced
- 1 x jalapeno pepper sliced in rounds
- 2 x garlic cloves sliced Salt grnd black pepper and bay leaf White vinegar (45-grain strength)
Directions
- Place carrots on bottom of saucepan; top with onions, jalapeno, garlic, salt, pepper and bay leaf. Add in sufficient vinegar just to cover, bring to a boil, reduce heat and simmer over low heat till vegetables are cooked.
- Serving ideas: appetizer, mixed with boiled shrimp as an appetizer, and sandwich relish
- NOTES : I've always wanted a recipe for the marinated carrot chips served at some Tex-Mex restaurants. This one published in the Houston usually seems to have a touch of oil).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 324g | |
| Calories 135 | |
| Calories from Fat 5 | 4% |
| Total Fat 0.56g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 84mg | 4% |
| Potassium 685mg | 20% |
| Total Carbs 31.38g | 8% |
| Dietary Fiber 6.9g | 23% |
| Sugars 14.04g | 9% |
| Protein 3.69g | 6% |
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