Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lbs peeled Carrots
- 1 cup Sugar
- 2 cup Vinegar
- 1 1/2 cup Water
- 1 ts Salt
- 1 Cinnamon stick
- 1 tb Mixed
- =
Directions
Cook carrots in boiling water
until crisp-tender.
Cut carrots into 3-inch-long
sticks and pack upright
in small hot sterilized jars.
Combine sugar, vinegar, water
and salt in saucepan.
Tie cinnamon stick and
pickling spice in cheesecloth bag
and add to vinegar mixture.
Boil 5 to 8 minutes.
Fill jars with boiling syrup,
leaving 1/2-inch head space.
Aadjust lids and process in boiling water
bath 30 minutes.