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recipe_588_4045307

Indian Yellow Curry Pickled Carrots

Create flavorful pickled condiments and vegetables using this easy quick-pickling method! Add a pop of color and flavor to burgers, sandwiches, salads, tacos, and more. Quick-pickled veggies make a great addition to appetizer plates, charcuterie boards, and antipasto platters.

Create flavorful pickled condiments and vegetables using this easy quick-pickling method! Add a pop of color and flavor to burgers, sandwiches, salads, tacos, and more. Quick-pickled veggies make a great addition to appetizer plates, charcuterie boards, and antipasto platters.
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Indian Yellow Curry Pickled Carrots
Indian Yellow Curry Pickled Carrots

In stock

$3.89

Summary
    2 Tbsp. Pickling Spice Seasoning
    1 Tbsp. Indian Yellow Curry Spice Blend
    2 cups seasoned rice wine vinegar
    ¾ cup water
    1/8 tsp. Aleppo Pepper Crushed
    1 lb carrots, peeled and cut into 4" x ½" sticks
    2 garlic cloves, peeled, halved
    Prep Time
    1-2 hrs
    Total Time
    5-6 hrs
    Cook Time
    10 mins.
    Yield
    2 pint jars
    COMBINE vinegar, water, Pickling Spice Seasoning, and remaining seasonings in a pot, and bring to a boil.
    SPLIT carrots and garlic between 2 (pint) mason jars that have been thoroughly cleaned.
    CAREFULLY pour boiling pickling liquid slowly into jars, stopping briefly at ¼ full point to allow jar to acclimate to boiling liquid.
    FILL jars, covering contents completely, but leaving about ¼ inch space from the top.
    COOL completely on counter, then affix jar lids and refrigerate at least 3-4 hrs before serving.
    STORE up to 1 week in the refrigerator.
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