SPICY PICKLED CARROTS

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SPICY PICKLED CARROTS image

Categories     Condiment/Spread     Appetizer     Lunch     Salad Dressing     Carrot

Number Of Ingredients 10

Spicy Pickled Carrots
From Martha Stewart's Everyday Food.
2 carrots, thinly sliced on the diagonal
3 jalapeno chiles, ribs and seeds removed
1 small yellow onion, halved and thinly sliced
1 cup white-wine vinegar
1 packed tablespoon fresh oregano, or 3/4 teaspoon dried
1 tablespoon sugar
1 teaspoon coarse salt
1/4 teaspoon black peppercorns

Steps:

  • In a medium saucepan, combine all the ingredients with 1 cup water. Bring to a boil; reduce to a simmer, and cook until onion is crisp-tender, 3 to 4 minutes. Transfer to a bowl, and refrigerate until cold, about 3 hours. Store in an airtight container in the refrigerator for up to 3 days.

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