Pickled Carrots With Mint |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Another appetizer recipe I want to try soon from Real Simple. There are several recipes for pickled carrots on the site, but I didn't see any quite like these. Note: chilling time is not included in cooking time. Ingredients:
1 lb carrot, peeled and cut into thin sticks |
1/2 cup apple cider vinegar |
1/4 cup sugar |
1 teaspoon coriander seed |
1 teaspoon mustard seeds |
kosher salt |
1/4 cup fresh mint leaves, torn |
Directions:
1. Bring a large saucepan of water to a boil. Add the carrots and cook for 2 minutes; drain and run under cold water to cool. Transfer to a bowl.
2. Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, 1/2 teaspoon salt, and 1 1/2 cups water and bring to a boil. Pour over the carrots and let cool to room temperature. Add the mint and refrigerate for at least 2 hours.
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