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6 medium carrots
Cut carrots diagonally into thin slices.
In a 10" skillet over medium heat, in hot salad oil, cook garlic and onion until tender.
Add carrots, vinegar, pickling spice, salt, and dry mustard to skillet. Reduce heat to low; simmer, covered, about 7 minutes or until carrots are tender-crisp, stirring occasionally.
Spoon mixture into a medium bowl; cover and refrigerate, tossing occasionally. Serve with cocktail picks.
Posted by Eva Verstraelen
Nutritional Info Per Serving: Calories 68.46cal Protein 1.04g Fat: 3.58g Fiber: 0.83g Vitamin A: 2011.00RE Vitamin C: 7.66mg Sodium: 314.34mg Potassium: 260.02mg
1-1/2 tablespoons vegetable oil
1-1/2 medium garlic clove minced
1/2 cup onion, diced
1/8 cup cider vinegar
1/2 tablespoon pickling spice
3/4 teaspoon salt
1/4 teaspoon mustard, dried