By admin 
Usually you find yourself with too many carrots in your fridge with no exact function. My outdated standby recipe for too many carrots (it’s a standard problem correct proper right here) is Carrot Coconut Soup. This Summer season season season I began pickling onions (I’ll share my technique one completely different time!) and so I believed, why not make some Spicy Pickled Carrots whereas I used to be at it?
These pickled carrots have an outstanding OOOMPH to them. The curry provides some depth, the jalapeno provides just a bit bit warmth and the tangy-sweet brine brings out the sweetness contained in the carrots. I launched some to a celebration to place with a cheese board they typically have been demolished. My favourite half is that they protect their crunch. They appear to be a significantly larger problem to achieve for while you’re craving one issue crunchy like potato chips (which is like repeatedly for me!).
Substances are gathered. You presumably can absolutely use white vinegar should you don’t have champagne vinegar.
Prep your carrots and jalapeno!
First, we’ll make the brine.
You warmth the curry powder in a skillet. You need to activate all that type.
Pour the sugar, and vinegar in. Put collectively dinner to dissolve the sugar.
Brining liquid goes into the jar of carrots and jalapenos. Do a greater job at not spilling. Oof.
Let sit till cool. This cooks the carrots barely so that they nonetheless protect a pleasant crunch.
Put a lid on! Shield refrigerated!
One completely different really good meal prep thought for you!
I add them to salads and snack on them! I’ll add the sliced jalapenos which can be pickled onto my sandwiches.
Spicy Pickled Carrots
fills 1-quart jar
recipe tailored from Advert Hoc at Dwelling
- 10 medium carrots, or 20 teenager carrots, peeled
- ½ teaspoon yellow curry powder
- 1 cup champagne vinegar
- ½ cup sugar
- ½ cup water
- ¼ jalapeno, seeded and thinly sliced
Lower the medium carrots in half and place in quart-sized jar with the sliced jalapenos and put aside.
Put the curry powder in a medium saucepan and warmth over medium warmth, stirring on a regular basis for 1 to 1 ½ minutes, or till aromatic. Add the vinegar, sugar, and water. Simmer till pickling liquid bubbles, about 3 minutes. Pour brining liquid into jar with the carrots and let sit till liquid cools to room temperature. If the brine doesn’t attain to the perfect of jar, add aditional water to cowl carrots. Cowl the jar and refrigerate for as so much as 1 month. The flavour will develop accurately over time.
