Pickled Peppers

Name: Pickled Peppers
Ingredients: 1 tablespoon whole cumin seeds; 1 tablespoon whole coriander seeds; 2 yellow and/or orange bell peppers, seeded, thinly sliced; 5 fresh chiles, such as jalapenos or serranos, stemmed, seeded, thinly sliced; 2 medium carrots; 1 1/2 cups cider vinegar; 2 tablespoons raw sugar; 1/2 teaspoon coarse salt; 3 dried bay leaves

9 ingredients

3 steps

Ingredients

1 tablespoon whole cumin seeds
1 tablespoon whole coriander seeds
2 yellow and/or orange bell peppers, seeded, thinly sliced
5 fresh chiles, such as jalapenos or serranos, stemmed, seeded, thinly sliced
2 medium carrots
1 1/2 cups cider vinegar
2 tablespoons raw sugar
1/2 teaspoon coarse salt
3 dried bay leaves

Directions

1

In a small skillet, toast cumin and coriander over medium heat, shaking pan, until lightly browned and fragrant, about 3 minutes. Let cool in a bowl.
2

In a medium bowl, combine peppers, chiles, cumin and coriander. Use a vegetable peeler to shave carrots into bowl.
3

In a small pan, bring vinegar and sugar to a boil. Pour over vegetables. Stir in salt and bay leaves. Let cool to room temperature. Serve immediately or refrigerate up to 1 day.