Guest guest Posted November 18, 2000 Report Share Posted November 18, 2000 * 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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