Spicy Pickled Carrots
fills 1-quart jar
recipe adapted from Ad Hoc at Home
- 10 medium carrots, or 20 baby carrots, peeled
- ½ teaspoon yellow curry powder
- 1 cup champagne vinegar
- ½ cup sugar
- ½ cup water
- ¼ jalapeno, seeded and thinly sliced
Cut the medium carrots in half and place in quart-sized jar with the sliced jalapenos and set aside.
Put the curry powder in a medium saucepan and heat over medium heat, stirring constantly for 1 to 1 ½ minutes, or until fragrant. Add the vinegar, sugar, and water. Simmer until pickling liquid bubbles, about 3 minutes. Pour brining liquid into jar with the carrots and let sit until liquid cools to room temperature. If the brine doesn’t reach to the top of jar, add aditional water to cover carrots. Cover the jar and refrigerate for up to 1 month. The flavor will develop nicely over time.