Pickled Carrots

Name: Pickled Carrots
Total time: 30 min
Ingredients: 4 Carrot; 1 Chili pepper; ½ cups Vinegar; 1 tsp Peppercorn; 1 tsp Coriander seed; 1 tsp Salt; 1 tbsp Sugar

By Ministry of Curry · 30 min

Ingredients

Carrot4
Chili pepper1
Vinegar½ cups
Peppercorn1 tsp
Coriander seed1 tsp
Salt1 tsp
Sugar1 tbsp

Instructions

Wash and dry the carrots, peel them and cut off the ends. Cut into pieces 2 to 3 inches long and 1/4 inch thick.
Slice the green chili diagonally into 1-inch pieces.
In a small saucepan over medium heat, combine the vinegar, water, peppercorns, coriander seeds, sugar and salt. Stir just until the sugar dissolves, then take off the heat.
Put the carrots and chili in a glass jar and pour the hot vinegar mixture over them.
Let it cool to room temperature, then refrigerate for at least 1 hour before serving. Keep up to 2 weeks in the fridge.

Summarized from Ministry of Curry's video. Watch it for the details.

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