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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Adapted from a recipe by David Lebovitz. He notes that they will keep in the refrigerator for several months, but taste best the week they're made. You could substitute juniper berries for the allspice (especially to serve with venison!), or 1 star anise pod for the cloves. Ingredients:
1 cup white vinegar |
1/4 cup brown sugar |
1 pinch salt |
1 bay leaf |
5 allspice berries |
5 whole cloves |
5 black peppercorns |
1 cinnamon stick |
1 small dried red chili pepper |
1 large red onion, peeled and thinly sliced into rings |
1 large carrot, peeled and julienned |
Directions:
1. In a small, non-reactive saucepan, combine everything except the onion and carrot. Bring to a boil.
2. Add onion and carrot, return to the boil, lower heat and simmer 1 minute.
3. Allow to cool to room temperature. Transfer to a clean jar and refrigerate.
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