Pickled Carrots With Mint
7 ingredients
2 steps
Ingredients
- 1 lb carrot, peeled and cut into thin sticks
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1 teaspoon coriander seed
- 1 teaspoon mustard seeds
- kosher salt
- 1/4 cup fresh mint leaves, torn
Directions
-
1Bring a large saucepan of water to a boil. Add the carrots and cook for 2 minutes; drain and run under cold water to cool. Transfer to a bowl.
-
2Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, 1/2 teaspoon salt, and 1 1/2 cups water and bring to a boil. Pour over the carrots and let cool to room temperature. Add the mint and refrigerate for at least 2 hours.
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