6 Ingredients
  • 2 1/2 cups apple-cider vinegar
  • 1/3 cup sugar
  • 2 teaspoons coarse salt
  • 4 medium carrots, peeled and cut diagonally 1/4 inch thick
  • 2 small red onions, peeled, halved, and sliced into 3/4-inch wedges
  • 4 jalapeno peppers, cut lengthwise into quarters, seeds removed with a small knife
Nutrition
138
7% daily value
4 servings
                                       
                                            low-​fat, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

0% 0

Saturated

0% 0

Trans

- 0

Monounsaturated

- 0

Polyunsaturated

- 0

Carbs

9% 28

Carbs (net)

- 25

Fiber

11% 3

Sugars

- 22

Sugars, added

- 17

Protein

2% 1

Cholesterol

- 0

Sodium

27% 642

Calcium

4% 41

Magnesium

5% 20

Potassium

8% 391

Iron

3% 1

Zinc

3% 0

Phosphorus

7% 47

Vitamin A

57% 517

Vitamin C

25% 23

Thiamin (B1)

5% 0

Riboflavin (B2)

4% 0

Niacin (B3)

5% 1

Vitamin B6

14% 0

Folate equivalent (total)

6% 22

Folate (food)

- 22

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

6% 1

Vitamin K

9% 11
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