Monday, 9 August 2010

Pickled Carrots







Pickled Carrots


Carrots, peeled and cut into sticks or slices
Equal amount of water and apple cider vinegar
sugar
1 garlic clove, lightly crushed (optional)
3 red chillies, cut lengthwise
salt

Bring water, vinegar, sugar, garlic, chillies, and salt to boil. Simmer 3 minutes and remove from heat.
Pour brine over carrots in jar.
Let it cool to room temperature before putting on the lid.
Refrigerate at least 24 hours before devouring.