Pickled Carrots With Mint

Pickled Carrots With Mint
Jose Picayo
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preparation
5
minutes
cooking
270
minutes
Serves 8

Ingredients

1
pound
carrots, peeled and cut into thin sticks
1/2
cup
apple cider vinegar
1/4
cup
sugar
1
teaspoon
coriander seeds
1
teaspoon
mustard seeds
kosher salt
1/4
cup
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.
Sara Quessenberry
October 2010

Nutritional Information

  • Per Serving
  • Calories 49
  • 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
What does this mean? See Nutrition 101.

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