Pickled Carrots With Mint

pickled-carrots-mint
Photo by Jose Picayo
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 49 calories
    • Fat 0 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 158 mg
    • Protein 1 g
    • Carbohydrate 12 g
    • Sugar 9 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 22 mg
  • October 2010

Ingredients

  1. Check 1pound carrots, peeled and cut into thin sticks
  2. Check 1/2cup apple cider vinegar
  3. Check 1/4cup sugar
  4. Check 1teaspoon coriander seeds
  5. Check 1teaspoon mustard seeds
  6. Check kosher salt
  7. Check 1/4cup fresh mint leaves, torn

Directions

  1. Bring 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.
  2. Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, ½ teaspoon salt, and 1 ½ 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.