VCE: Pickled Carrots And Garlic With Cumin

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* Exported from MasterCook *

 

Pickled Carrots And Garlic With Cumin

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 79

Serving Size : 1 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 carrots

1 small head garlic

Salt

1 jalapeno chile

sliced into rounds

OR 1 whole chile de arbol

3/4 cup apple cider vinegar

1 teaspoon cumin seeds

1/2 teaspoon sugar

1/2 teaspoon black peppercorns

 

Makes 2 cups

 

This spunky little pickle will keep, refrigerated for several weeks.

 

Peel the carrots and slice them diagonally or crosswise about 3/8 inch

thick. Separate the garlic cloves and peel them. Don't use any that are

bruised or sprouting.

 

Boil the carrots in salted water to cover for 3 minutes, then

drain. Combine the remaining ingredients plus 3/4 cup cold water and 1/2

teaspoon salt in a bowl. Stir to dissolve the salt and sugar, then add the

carrots. Refrigerate overnight before serving.

 

 

 

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