Pickled Carrots With Jalapenos

1. Add oil to a large saucepan over medium heat and saute the garlic.

2. Add carrots and saute for about 3 minutes.

3. Add vinegar, bay leaves, peppercorns and salt. Bring to a bubble and reduce heat to low. Simmer for 5 minutes.

4. Add water and jalapenos and bring to a simmer again for another 10 minutes.

5. Let mixture cool completely.

6. Transfer the carrots and cooking liquid into a covered container and refrigerate.

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Nutrient	Quantity
Total fats	24.4701 g
Protein	0.2144 g
Carbohydrates	0.6967 g
Energy	252.238 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7925 g
Water	352.5962 g
Calcium, Ca	32.5507 mg
Lutein + zeaxanthin	5.1813 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	0.3573 g
Vitamin A, RAE	1.7867 g
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.0634 g
Sodium, Na	204.4643 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2103 g
Total lipid (fat)	24.4701 g
Manganese, Mn	0.0982 mg
Fatty acids, total saturated 16:0	2.7858 g
Fatty acids, total saturated 8:0	0.0046 g
Choline, total	3.721 mg
Sugars, total	0.5091 g
Fatty acids, total saturated 10:0	0.0114 g
Fatty acids, total saturated 18:0	0.7229 g
Fatty acids, total saturated 20:4 undifferentiated	0.0066 g
Vitamin B-6	0.0125 mg
Selenium, Se	1.1784 g
Ash	0.5174 g
Vitamin D	0.7147 IU
Fatty acids, total saturated 18:1 undifferentiated	12.1916 g
Copper, Cu	0.0249 mg
Betaine	0.0135 mg
Retinol	1.7867 g
Iron, Fe	0.1916 mg
Carbohydrate, by difference	0.6967 g
Phosphorus, P	11.7853 mg
Folate, total	0.7147 g
Tocopherol, gamma	0.112 mg
Fatty acids, total saturated 4:0	0.0229 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0002 g
Fatty acids, total saturated 22:1 undifferentiated	0.0002 g
Cholesterol	8.7547 mg
Fatty acids, total saturated 18:2 undifferentiated	6.5003 g
Carotene, alpha	0.1787 g
Fatty acids, total saturated 14:0	0.0629 g
Zinc, Zn	0.05 mg
Fatty acids, total saturated 12:0	0.0155 g
Fatty acids, total polyunsaturated	7.3116 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Vitamin A, IU	6.7893 IU
Folate, DFE	0.7147 g
Vitamin C, total ascorbic acid	0.1072 mg
Phytosterols	29.835 mg
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.0086 g
Vitamin B-12	0.0214 g
Vitamin K (phylloquinone)	30.4961 g
Fatty acids, total saturated	3.7449 g
Fatty acids, total monounsaturated	12.5011 g
Folate, food	0.7147 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin D (D2 + D3)	0.0179 g
Cryptoxanthin, beta	0.1787 g
Vitamin E (alpha-tocopherol)	2.693 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0018 g
Magnesium, Mg	5.6973 mg
Potassium, K	35.1503 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Carrot	12 ounces	0	0	0
Bay leaf	2	0	0	0
Water	0.75 cup	0	0	0
Garlic Clove	2	0	0	0
jalapeno pepper	5.5 ounces	0	0	0
white vinegar	0.75 cup	32.13	0.0714	0
peppercorn	4	100.768	0.6253	10.9701