11:28 am by Unknown
From : seriouseats
Ingredients
1 1/2 pounds carrots
1/4 cup olive oil
3 tablespoons seasoned rice vinegar
2 tablespoons chopped mint
1 small clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Procedures
1 Peel carrots and slice them into thick rounds. Simmer in a pot of salted water until just tender.
2 While carrots cook, whisk together olive oil, vinegar, mint, garlic, salt and pepper.
3 When carrots are fork tender, drain them.
4 Toss warm carrots together with vinaigrette and let them sit until carrots are cool.
5 Place carrots in refrigerator and let them marinate for at least 1 hour before serving. They can be kept in the refrigerator for up to 5 days.
11:19 am by Unknown
From : Manjulaskitchen
Ingredients:
5 medium carrots
1 1/2 teaspoon salt
1 1/2 teaspoon coarsely ground mustard seeds
1 teaspoon chili powder (adjust to taste)
1/2 teaspoon turmeric
1/8 teaspoon asafetida
1 tablespoon lemon juice
1 tablespoon mustard oil or olive oil
Method:
1.Peel the carrots and thinly slice them about 2 inches long (should be about two cups).
2.Wrap the sliced carrots in a dry towel, ensuring the carrots don’t have any excess water.
3.Mix all the ingredients together with the carrots and put in a glass jar.
4.Keep the jar in the sun for a day. Pickle is ready the next day.
5.Pickle can be refrigerated for about two weeks.
Variations:
Add sliced green chili, sliced the long way.
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