Recipe - Quick Carrot Pickle Chips

One half cup Cider vinegar
1 tablespoon Granulated sugar
1 Garlic clove, halved
One half teaspoon Salt
One half teaspoon Mustard seeds
1 Bay leaf
4 md Carrots, pared and cut or sliced up
1/8 inch thick

From: Weight Watchers, May 1996

Pungent and spicy with a hint of heat, these crispy chips are absolutely
addictive.

In a medium nonreactive saucepan, add vinegar, sugar, garlic, salt, mustard
seeds and bay leaf; bring to a boil. Stir in cut or sliced up carrots, cover and
return to a boil. Reduce heat to low; simmer until carrots are softened,
but still crisp, 8 10 minutes.

Rinse carrots in colander under cold running water; remove bay leaf and
serve.

Serving: generous One half cup provides: 64 calories, 0 grams fat, 309 mg sodium

Posted to fatfree digest V96 #235

From: "Tina D. Bell" tdbell@altair.csustan.edu

Date: Sun, 25 Aug 1996 10:58:27 0700 (PDT)