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Laurie Scharff: "Reminds me of the ones Ninfa's served back in the…" Read More
10Ingredients
30Minutes
50Calories
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Ingredients
US|METRIC
10 SERVINGS
- 2 lb. large carrots
- 2 jalapeños (large)
- 1/2 white onion (medium)
- 5 cloves garlic (diced)
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 6 leaves (bay whole)
- 10 peppercorns
- 2 tsp. Mexican oregano (dried, See Note 1)
- 1 tsp. kosher salt
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NutritionView More
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50Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories50Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium310mg13% |
| Potassium320mg9% |
| Protein1g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A300% |
| Vitamin C15% |
| Calcium4% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(5)
Laurie Scharff 7 months ago
Reminds me of the ones Ninfa's served back in the day! Great way to use my excess bounty of carrots!
David Fricker 5 years ago
This was an easy recipe and I enjoy having them in the fridge for a quick snack. I did adjust the water to vinegar ratio. The recipe calls for a one to one ratio, I used a two (water) to one (vinegar), that helped cut the tartness.