#shorts Pickled Carrots

Name: #shorts Pickled Carrots
Total time: 15 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 · 15 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.
Cut the green chili diagonally into 1-inch pieces.
In a small saucepan over medium heat, combine vinegar, water, peppercorns, coriander seeds, sugar and salt. Stir until the sugar dissolves, then take off the heat.
Put the carrots and chili in a glass jar.
Pour the vinegar liquid over them. Let it cool to room temperature, then refrigerate for at least 1 hour before serving.
Keep refrigerated for up to 2 weeks.

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

Watch the recipe video Open the official recipe

More recipes with

Carrot

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app