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Gallery Quick-Pickled Carrots with Chiles and Cumin Credit: Nico Schinco Recipe Summary prep: 10 mins total: 4 hrs 15 mins Servings: 4
Ingredients Ingredient Checklist 12 ounces peeled baby carrots 1 shallot, sliced 3 dried chiles de arból 1/2 cup apple cider vinegar 2 tablespoons sugar 2 teaspoons cumin seeds 2 teaspoons kosher salt (we use Diamond Crystal)
Gallery Quick-Pickled Carrots with Chiles and Cumin Credit: Nico Schinco
Recipe Summary prep: 10 mins total: 4 hrs 15 mins Servings: 4
Gallery
Quick-Pickled Carrots with Chiles and Cumin Credit: Nico Schinco
Quick-Pickled Carrots with Chiles and Cumin
Credit: Nico Schinco
Quick-Pickled Carrots with Chiles and Cumin
Recipe Summary prep: 10 mins total: 4 hrs 15 mins Servings: 4
Recipe Summary
prep: 10 mins total: 4 hrs 15 mins
Servings: 4
prep: 10 mins
total: 4 hrs 15 mins
prep:
10 mins
total:
4 hrs 15 mins
Servings: 4
4
Ingredients
Ingredients
- 12 ounces peeled baby carrots 1 shallot, sliced 3 dried chiles de arból 1/2 cup apple cider vinegar 2 tablespoons sugar 2 teaspoons cumin seeds 2 teaspoons kosher salt (we use Diamond Crystal)
Directions
Cook carrots in a pot of boiling salted water until crisp-tender, 2 to 3 minutes; drain and place in a heatproof shallow container.
In a small saucepan, combine shallot, chiles, apple-cider vinegar, 1/4 cup water, sugar, cumin, and salt. Bring to a boil, stirring until sugar and salt have dissolved.
Pour brine over carrots to cover. Let cool completely, then cover and refrigerate at least 4 hours and up to 5 days. Remove from brine to serve.
Reviews
Add Rating & Review
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All Reviews for Quick-Pickled Carrots with Chiles and Cumin
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Quick-Pickled Carrots with Chiles and Cumin
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
