SPICY PICKLED CARROTS

Spicy Pickled Carrots image

These sweet and spicy pickled carrots are simple to make. The chef Pierre Thiam pairs them with black-eyed pea fritters, but they make a great condiment for just about everything.

Provided by David Tanis

Categories condiments, pickles, side dish

Time 20m

Yield 3 cups pickles

Number Of Ingredients 9

Ingredients

2 cups coarsely grated or julienned carrots
1 Scotch bonnet or habanero pepper, finely diced
1 serrano pepper, thinly sliced
1/2 white onion, chopped (about 1 cup)
2 teaspoons kosher salt
1 teaspoon Vietnamese fish sauce, such as Red Boat
1/2 cup brown sugar
1/2 cup cider vinegar
1/2 cup rice vinegar

Steps:

In a large metal bowl, combine the carrots, peppers, onion, salt and fish sauce. Toss well to combine.
Place the sugar and vinegars in a small pot and bring to a boil over high heat, stirring to dissolve. Once the mixture is at a rapid boil, pour it over the seasoned carrots. Let cool to room temperature before using. Store in the refrigerator for up to 3 weeks.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 490 milligrams, Sugar 23 grams