Carrot fire pickle #2

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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

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