Fiery Carrot Pickle
Adapted from At Home with Madhur Jaffrey
12 medium carrots, chopped into 3/4 inch pieces
1 cup Sri Lankan mustard
1/4 cup apple cider vinegar
Directions:
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 approximately 1 month in the fridge.