Pickled Carrots With Mint
Serves 8|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 49
- Fat 0g
- Sat Fat 0g
- Cholesterol 0mg
- Sodium 158mg
- Protein 1g
- Carbohydrate 12g
- Sugar 9g
- Fiber 2g
- Iron 1mg
- Calcium 22mg
What does this mean? See
Nutrition 101
.
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Quick Tip
The carrots can be made up to 3 days in advance; refrigerate covered.
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