Serving: 6

Ingredients

• 6 medium Carrot

• 1-1/2 Tablespoons Vegetable oil

• 1-1/2 medium Garlic clove minced

• 1/2 cup onion

• 1/8 cup Vinegar (cider)

• 1/2 Tablespoon Pickling spice

• 3/4 teaspoons salt

• 1/4 teaspoon Mustard dried

Directions

• Cut carrots diagonally into thin slices. In a 10-inch 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.

Nutritional Information

• 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