Quick Pickled Carrots
Prep: 10 minutes
Cook: 5 minutes • Serves: 8
1/2cup apple cider vinegar
1/4cup Domino Granulated Sugar
1tablespoon kosher salt
1teaspoon whole black peppercorns
4medium carrots, thinly sliced
1. In small saucepan, heat garlic, bay leaf, vinegar, water, sugar, salt and peppercorns to a simmer over high heat.
2. Place carrots in small bowl. Pour hot vinegar mixture over carrots; cover and refrigerate at least 12 hours or up to 1 week.
Approximate nutritional values per serving:
13 Calories, 0g Fat (0g Saturated), 0mg Cholesterol,
46mg Sodium, 3g Carbohydrates, 1g Fiber, 0g Protein