Post by PattiA on Sept 8, 2016 21:41:21 GMT -5
I am looking forward to trying these spicy pickled carrots from charley.
Spicy Pickled Carrots
2 one pint jars
1/2 teaspoon cumin seeds, lightly toasted
1 1/3 cups water
1 1/3 cups rice vinegar
1/4 cup vegetable oil
1 tablespoon sugar
1/2 teaspoon black peppercorns, lightly crushed
1 teaspoon dried oregano
1 tablespoon Kosher salt (more to taste)
1 pound carrots, cut into thin rounds
1/4 cup thinly sliced onions
2 serranos or jalapenos, sliced
2 garlic cloves
2 chiles de arbol, stems removed
Lightly toast the cumin seeds in small skillet until golden and fragrant, 1-2 minutes. Transfer to small bowl to cool.
In a medium sized pot combine the water, vinegar, oil, sugar, peppercorns, oregano, and salt. Bring to a boil and then turn down the heat to medium. Add the sliced carrots and cook for 5 minutes, or until the carrots are your desired texture. Taste and add more salt, if desired.
Divide the toasted cumin seeds, garlic cloves, and chiles de arbol between the two jars. Using a slotted spoon, divide the carrots and onions between the jars. Top with the hot vinegar, leaving 1/2 inch head space.
Cool and then refrigerate. Will keep for one month refrigerated.
Spicy Pickled Carrots
2 one pint jars
1/2 teaspoon cumin seeds, lightly toasted
1 1/3 cups water
1 1/3 cups rice vinegar
1/4 cup vegetable oil
1 tablespoon sugar
1/2 teaspoon black peppercorns, lightly crushed
1 teaspoon dried oregano
1 tablespoon Kosher salt (more to taste)
1 pound carrots, cut into thin rounds
1/4 cup thinly sliced onions
2 serranos or jalapenos, sliced
2 garlic cloves
2 chiles de arbol, stems removed
Lightly toast the cumin seeds in small skillet until golden and fragrant, 1-2 minutes. Transfer to small bowl to cool.
In a medium sized pot combine the water, vinegar, oil, sugar, peppercorns, oregano, and salt. Bring to a boil and then turn down the heat to medium. Add the sliced carrots and cook for 5 minutes, or until the carrots are your desired texture. Taste and add more salt, if desired.
Divide the toasted cumin seeds, garlic cloves, and chiles de arbol between the two jars. Using a slotted spoon, divide the carrots and onions between the jars. Top with the hot vinegar, leaving 1/2 inch head space.
Cool and then refrigerate. Will keep for one month refrigerated.
