Spicy Pickled Carrots

Name: Spicy Pickled Carrots
Ingredients: 1 pound carrots, peeled and cut into 3-4 inch spears; 3/4 cup white wine or cider vinegar; 1/2 cup water 1 teaspoon honey; 1/2 teaspoon kosher or other non-iodized salt; 2-3 small fresh or dried chile peppers; 1 clove garlic, peeled; 1/4 teaspoon whole coriander seeds; 1/4 teaspoon whole cumin seeds; 1 bay leaf

Spicy Pickled Carrots was pinched from <a href="http://foodpreservation.about.com/od/Canning/r/Spicy-Pickled-Carrots.htm?nl=1" target="_blank">foodpreservation.about.com.</a>

"I serve colorful, spicy pickled carrots as a zesty hors d’oeuvre. I also chop and add them to grain-based salads like tabbouleh. Finely minced and added to sour cream, they make a terrific dip. You can process them in a boiling water bath and they will last at room temperature for a year or longer. Or you can skip the processing and make them as refrigerator pickles, in which case they will last three months...."

INGREDIENTS

•

1 pound carrots, peeled and cut into 3-4 inch spears

•

3/4 cup white wine or cider vinegar

•

1/2 cup water 1 teaspoon honey

•

1/2 teaspoon kosher or other non-iodized salt

•

2-3 small fresh or dried chile peppers

•

1 clove garlic, peeled

•

1/4 teaspoon whole coriander seeds

•

1/4 teaspoon whole cumin seeds

•

1 bay leaf

Go To Recipe

review

►