Mustard and Ginger Pickled Carrots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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San Francisco Bay Area chef and cookbook author Joanne Weir gave us this tender-crisp pickle. It's good served with raw vegetables alongside dips at a party. Ingredients:
10 to 12 medium carrots (about 2 lbs.) |
2 cups distilled white vinegar |
3 tablespoons sugar |
3 tablespoons kosher salt |
3 quarter-size thin slices fresh ginger |
4 garlic cloves, thinly sliced lengthwise |
3 tablespoons yellow mustard seeds |
1 tablespoon coriander seeds |
1/4 teaspoon red chile flakes |
Directions:
1. Peel carrots and cut into 1/4-in. matchsticks.
2. Bring 3 cups water and all ingredients except carrots to a boil in a large saucepan. Reduce heat to low and simmer 1 minute. Add carrots and simmer until almost tender, 2 to 3 minutes.
3. Transfer carrots and liquid to a bowl and let cool to room temperature. Chill, covered, overnight to let flavors develop. Serve cold. Keeps, chilled, up to 1 week.
4. Note: Nutritional analysis is per 1/4-cup serving.
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