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Pickled Spicy Carrots
Credit:
Christopher Testani
Recipe Summary
prep: 15 mins
total: 1 week
Yield: Makes 2 pints
Ingredients
Ingredient Checklist
1 1/2 cups distilled white vinegar or apple-cider vinegar
2 teaspoons sugar
1/2 teaspoon whole black peppercorns
1/2 teaspoon coriander seeds
3 whole allspice berries
2 dried bay leaves
Coarse salt
10 ounces baby carrots, peeled and cut into 1/8-inch slices
2 thin slices habanero pepper
Gallery
Pickled Spicy Carrots
Credit:
Christopher Testani
Recipe Summary
prep: 15 mins
total: 1 week
Yield: Makes 2 pints
Gallery
Pickled Spicy Carrots
Credit:
Christopher Testani
Pickled Spicy Carrots
Credit:
Christopher Testani
Pickled Spicy Carrots
Recipe Summary
prep: 15 mins
total: 1 week
Yield: Makes 2 pints
Recipe Summary
prep: 15 mins
total: 1 week
Yield: Makes 2 pints
prep: 15 mins
total: 1 week
prep:
15 mins
total:
1 week
Yield: Makes 2 pints
Makes 2 pints
Ingredients
Ingredients
- 1 1/2 cups distilled white vinegar or apple-cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon coriander seeds
- 3 whole allspice berries
- 2 dried bay leaves
- Coarse salt
- 10 ounces baby carrots, peeled and cut into 1/8-inch slices
- 2 thin slices habanero pepper
Directions
Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with carrots. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pickled Spicy Carrots
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pickled Spicy Carrots
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
