Spicy pickled carrots

Votes: 8

Time: 20 min.
Complexity: easily
Servings: 4

This savory appetizer uses baby carrots. They marinate faster and look more appetizing when served. Whole baby carrots are packed tightly into a jar and marinated in a mixture of apple cider vinegar, sugar, and spices, along with whole dried red pepper flakes. They're ready to eat in two days. Initially, the carrots will have a balanced, spicy flavor with a pleasant tang, but the longer they sit in the refrigerator, the more pungent they will become. Therefore, it's best to marinate the carrots in small jars, as the recipe is quite simple. The hardest part is waiting until you're ready to enjoy the appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 gr. mini carrots
1 cup of water
1 cup of sugar
1.5 cups apple cider vinegar
1 tsp onion powder
0.5 tsp. mustard seeds
1.5 tsp coarse salt
1 teaspoon red pepper flakes
2 dried chili peppers

Ingredient Substitution Suggestions

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Recipes with similar ingredients: carrot, chili pepper, red pepper flakes, apple cider vinegar, onion powder, mustard seed

Cooking the dish according to the recipe:

Place the carrots in a glass jar with a metal lid.
In a non-reactive saucepan, combine water, sugar, apple cider vinegar, onion powder, mustard seeds, salt, and chili flakes and bring to a boil. Cook for 4 minutes.

Slowly pour the hot marinade over the carrots, filling the jar to the brim. Add the chili peppers. Let the carrots cool, then close the lid. Refrigerate for 2 days or store for up to 1 week..

Categories:

recipe / Dishes for future use / Simple and quick recipes / Quick snacks / Conservation / Canned vegetables / Pickled dishes / Summer dishes / Appetizers / Vegetable appetizers / Asian cuisine / Alton Brown