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Pickled Carrots

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"Spicy and sweet pickled carrots."
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1 d 1 h servings 89 cals
Original recipe yields 12 servings

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  1. Fill a large bowl with cold water and ice cubes.
  2. Bring to a large pot of water to a boil. Add carrots; cook until slightly softened, 2 to 3 minutes. Drain and transfer to the bowl of ice water to cool quickly. Drain.
  3. Combine 1 1/2 cup water, vinegar, sugar, onion, currants, red wine, black garlic, jalapeno flakes, celery flakes, dill weed, star anise, and bay leaf in a large saucepan. Bring to a boil, stirring occasionally. Cook until sugar dissolves, about 3 minutes. Remove from heat and add carrots.
  4. Cool carrot mixture to room temperature, about 15 minutes. Pour into a large jar or airtight container. Refrigerate until flavors meld, at least 24 hours.

Nutrition Facts

Per Serving: 89 calories; 0.1 g fat; 20.5 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 40 mg sodium. Full nutrition

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