SPICY PICKLED CARROTS
These sweet and spicy pickled carrots are simple to make. The chef Pierre Thiam pairs them with black-eyed pea fritters, but they make a great condiment for just about everything.
Provided by David Tanis
Categories condiments, pickles, side dish
Time 20m
Yield 3 cups pickles
Number Of Ingredients 9
Steps:
- In a large metal bowl, combine the carrots, peppers, onion, salt and fish sauce. Toss well to combine.
- Place the sugar and vinegars in a small pot and bring to a boil over high heat, stirring to dissolve. Once the mixture is at a rapid boil, pour it over the seasoned carrots. Let cool to room temperature before using. Store in the refrigerator for up to 3 weeks.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 490 milligrams, Sugar 23 grams
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Mereula Adi
[email protected]These are the best pickled carrots I've ever had! The vinegar mixture is perfectly balanced, and the carrots are so crispy and flavorful. I can't wait to make them again.
Stephanie Lafler
[email protected]I followed the recipe exactly, but my carrots turned out too spicy. I think next time I'll use half the amount of cayenne pepper.
Jorge Ramirez S (Nino)
[email protected]Meh.
Panganai Cuthbert Chikomo
[email protected]I was looking for a new way to pickle carrots, and this recipe definitely delivered. The carrots are crispy and flavorful, with just the right amount of heat. I'll definitely be making these again.
kingsley obinna
[email protected]These spicy pickled carrots are fantastic! I love the sweet and spicy flavor, and they're the perfect addition to any party or gathering. I've made them several times now, and they're always a hit.