F. I. R. E.
the roof is on fire.
carrot fire pickle #2
adapted from at home with madhur jaffrey
12 medium carrots, chopped to 3/4 inch pieces
1 cup sri lankan mustard
1/4 cup apple cider vinegar
1. stir vinegar into mustard
2. parboil carrots for 30 seconds, drain.
3. mix mustard into warm carrots. let cool.
4. let flavors meld for 3 days in fridge before eating.
lasts for approximately 1 month in fridge