Sweet-Hot Pickled Carrot Chips

Sweet-Hot Pickled Carrot Chips
PREP TIME: 8 minutes / TOTAL TIME: 16 minutes / SERVINGS: 10

3 carrots
½ c white or cider vinegar
½ c water
6 Tbsp honey
1 clove garlic, peeled and smashed
½ tsp turmeric
1 dried hot chili pepper, 1–2 in. long

1. CUT the carrots on the diagonal into ¼-inch-thick slices. In a steamer, cook until crisp-tender, 3 to 4 minutes. Rinse under cold running water to stop cooking. Drain and place in an ovenproof glass or earthenware container.
2. COMBINE the vinegar, water, honey, garlic, turmeric, and chili pepper in a small nonaluminum saucepan. Bring to a boil and cook for 5 minutes.
3. POUR the hot mixture through a sieve over the carrots to cover them completely. Cover and refrigerate several hours or overnight. Store in the refrigerator.

NUTRITION (per serving) 15.4 cal, 0.2 g pro, 3.8 g carb, 0.6 g fiber, 2.8 g sugars, 0.1 g fat, 0 g sat fat, 15 mg sodium