Sweet, Sour, and Spicy

SERVES: 4 | PREP TIME: 15 min

INGREDIENTS

  • 1/2 pound carrots, peeled and sliced diagonally 1/2-inch thick
  • 2 bay leaves
  • 2 dried chilies
  • 1 cup water
  • 1 cup sugar
  • 1 1/2 cups white vinegar
  • 1 teaspoon onion powder
  • 1/2 teaspoon mustard seeds
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon chili flakes

DIRECTIONS

  1. Place the carrots, bay leaves, and dried chiles in a spring top glass jar.
  2. Place the remaining ingredients in a non-reactive medium saucepan and place over high heat. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
  3. Pour the vinegar mixture over the carrots, close the lid, and place in the refrigerator. Allow to chill for at least 2 hours and up to 2 weeks, then enjoy.

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