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Receta Carrot Pickle Chips, Quick
by Global Cookbook

Carrot Pickle Chips, Quick
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Ingredientes

  • 1/2 c. cider vinegar
  • 1 Tbsp. granulated sugar
  • 1 x clove garlic halved
  • 1/2 tsp salt
  • 1/2 tsp mustard seed
  • 1 x bay leaf
  • 4 med carrots pared and sliced 1/8 inch thick

Direcciones

  1. In a medium nonreactive saucepan, add in vinegar, sugar, garlic, salt, mustard seeds and bay leaf; bring to a boil. Stir in sliced carrots, cover and return to a boil. Reduce heat to low; simmer till carrots are softened, but still crisp, 8 - 10 min.
  2. Rinse carrots in colander under cool running water; remove bay leaf and serve.
  3. Serving: generous 1/2 c.
  4. NOTES : Pungent and spicy with a hint of heat, these crispy chips are absolutely addictive. [Asha]
  5. The carrot pickle chip idea (cooking sliced carrots in vinegar, sugar & a few spices of choice) works really well with sliced broccoli stems. They donot take up as much vinegar as do the carrots and IMO are nicer than the carrots!
  6. I put some fennel seed in mine by accident (picked up the wrong jar and tipped them all into the pan. I now have quick pickled fennel seeds. They dry out ok but I haven't tried using them in anything yet!) I left a few in and they went surprisingly well with the broccoli.