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quick carrot pickle chips

From: Weight Watchers, May 1996

QUICK CARROT PICKLE CHIPS

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

1/2 cup cider vinegar
1 tablespoon granulated sugar
1 garlic clove, halved
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1 bay leaf
4 medium carrots, pared and sliced 1/8 inch thick

In a medium nonreactive saucepan, add vinegar, sugar,
garlic, salt, mustard seeds and bay leaf; bring to a
boil.  Stir in sliced 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 1/2 cup
provides:  64 calories, 0 grams fat, 309 mg sodium

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Tina Bell			California State University 
				at Stanislaus
tdbell@xxxxxxxxxxxxxxxxxx	Looking for solutions

TRUE JUSTICE BEGINS BEFORE A CRIME HAS BEEN COMMITTED
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