Pickled Carrots Recipe

Name: Pickled Carrots Recipe
Ingredients: 1 tablespoon brown mustard seeds; 2 teaspoons coriander seeds; 2 teaspoons black peppercorns; 1 cup cider vinegar; 1 cup water; 2 tablespoons kosher salt; 3 tablespoons granulated sugar; 4 medium carrots, sliced paper thin; 1 medium shallot, sliced paper thin

9 ingredients

6 steps

Ingredients

1 tablespoon brown mustard seeds
2 teaspoons coriander seeds
2 teaspoons black peppercorns
1 cup cider vinegar
1 cup water
2 tablespoons kosher salt
3 tablespoons granulated sugar
4 medium carrots, sliced paper thin
1 medium shallot, sliced paper thin

Directions

1

Toast mustard seeds, coriander seeds, and peppercorns in a medium saucepan over medium heat until fragrant, about 2 minutes.
2

Add vinegar, water, salt, and sugar and bring to a rapid simmer.
3

Meanwhile, place carrots and shallot in a 1-quart heatproof container with a tightfitting lid.
4

Once the vinegar mixture simmers, pour over vegetables, making sure to cover them completely.
5

Allow mixture to come to room temperature, about 1 hour, then cover.
6

Store in the refrigerator for at least 12 hours before using.