I’m always looking for appetizers that will keep guests satisfied, not to mention occupied, before the main event. The trick is finding taste-tempting starters that are light and full of flavour . This recipe takes just 5 minutes to make, marinates for around 2 hours and then serves 8. Don’t be tempted to use those man-made baby carrots. Fresh as possible, organic carrots is required.
1 pound carrots, peeled and cut into thing sticks
1/2 cup apple cider vinegar
1/4 cup sugar
1 tsp coriander seeds
1 tsp mustard seeds
kosher salt
1/4 cup fresh mint leaves, torn.
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 large bowl.
Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, 1/2 tsp salt, and bring to a boil. Pour over the carrots and let cool to room temperature. Add the mint and refrigerate for at last 2 hours.
Strain and serve. Now how easy is that. The carrots can be made up to 3 days in advance; refrigerate covered.
| PICKLED CARROTS WITH MINT | Print |
- 1 pound carrots, peeled and cut into thing sticks
- ½ cup apple cider vinegar
- ¼ cup sugar
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- kosher salt
- ¼ cup fresh mint leaves, torn.
- 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 large bowl.
- Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, ½ tsp salt, and bring to a boil. Pour over the carrots and let cool to room temperature. Add the mint and refrigerate for at last 2 hours.
- Strain and serve. Now how easy is that. The carrots can be made up to 3 days in advance; refrigerate covered.
