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Canada

Known as a Canadian recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Onions
  2. a quart jar
  3. Cider vinegar
  4. a pinch of white pepper
  5. Carrot
  6. Cut
  7. Salt
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. The first letter, says an exchange, the answers to queries man opened as he sat down at his desk, contained this question : "Please tell me the best method of preparing your onions so they will leave no taint on the breath.
  2. ' ' " That's easy," he muttered, and seizing his pen he wrote as follows in reply : ' ' As good a way as any is to slice the onions, soak them for five minutes in pure cider vinegar, add a small carrot cut into pieces about the size of a pea, salt to taste, stir in a pinch of white pepper, put the mixture in a quart jar, screw up tight, and put away in the cellar for twenty years.
  3. Prepared in this manner they will not effect the breath in the slightest degree."

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
  • Wooden spoon