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.
1 Tbsp. Indian Yellow Curry Spice Blend
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
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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