{"id":205,"date":"2011-11-04T01:28:10","date_gmt":"2011-11-04T01:28:10","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=205"},"modified":"2011-12-16T23:35:10","modified_gmt":"2011-12-16T23:35:10","slug":"pickled-carrots-with-mint","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=205","title":{"rendered":"PICKLED CARROTS WITH MINT"},"content":{"rendered":"

\"\"<\/a><\/p>\n

I’m always looking for appetizers that will keep guests satisfied, not to mention occupied, before the main event.\u00a0\u00a0 The trick is finding taste-tempting starters that are light and full of flavour .\u00a0 This recipe takes just 5 minutes to make, marinates for around 2 hours and then serves 8.\u00a0 Don’t be tempted to use those man-made baby carrots.\u00a0\u00a0 Fresh as possible, organic carrots is required.<\/p>\n

1 pound carrots, peeled and cut into thing sticks<\/p>\n

1\/2 cup apple cider vinegar<\/p>\n

1\/4 cup sugar<\/p>\n

1 tsp coriander seeds<\/p>\n

1 tsp mustard seeds<\/p>\n

kosher salt<\/p>\n

1\/4 cup fresh mint leaves, torn.<\/p>\n

Bring a large saucepan of water to a boil.\u00a0 Add the carrots and cook for 2 minutes; drain and run under cold water to cool.\u00a0 Transfer to a large bowl.<\/p>\n

Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, 1\/2 tsp salt, and bring to a boil.\u00a0 Pour over the carrots and let cool to room temperature.\u00a0 Add the mint and refrigerate for at last 2 hours.<\/p>\n

Strain and serve.\u00a0 Now how easy is that.\u00a0 The carrots can be made up to 3 days in advance; refrigerate covered.<\/p>\n

\n\n\n\n
PICKLED CARROTS WITH MINT <\/span><\/span><\/td>\n\n
\n
<\/div>\n
#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
\n
Print<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
Recipe Type: Vegetable<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 5 mins <\/span><\/span><\/div>\n
Cook time: 2 hours <\/span><\/span><\/div>\n
Total time: 2 hours 5 mins <\/span><\/span><\/div>\n
Serves: 8<\/span><\/div>\n
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.<\/span><\/div>\n
Ingredients<\/div>\n