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Buvette’s Pickled Carrots
Credit:
Marcus Nilsson
Recipe Summary
prep: 25 mins
total: 3 days 25 mins
Ingredients
Ingredient Checklist
2 pounds yellow carrots, peeled and tops trimmed to 1 inch (cut in half lengthwise if large)
4 cups white vinegar
12 garlic cloves, peeled
2/3 cup salt
1/4 cup sugar
8 green cardamom pods
6 bay leaves
2 chiles de arbol
1 tablespoon coriander seeds
5 thyme sprigs
Gallery
Buvette’s Pickled Carrots
Credit:
Marcus Nilsson
Recipe Summary
prep: 25 mins
total: 3 days 25 mins
Gallery
Buvette’s Pickled Carrots
Credit:
Marcus Nilsson
Buvette’s Pickled Carrots
Credit:
Marcus Nilsson
Buvette’s Pickled Carrots
Recipe Summary
prep: 25 mins
total: 3 days 25 mins
Recipe Summary
prep: 25 mins
total: 3 days 25 mins
prep: 25 mins
total: 3 days 25 mins
prep:
25 mins
total:
3 days 25 mins
Ingredients
Ingredients
- 2 pounds yellow carrots, peeled and tops trimmed to 1 inch (cut in half lengthwise if large)
- 4 cups white vinegar
- 12 garlic cloves, peeled
- 2/3 cup salt
- 1/4 cup sugar
- 8 green cardamom pods
- 6 bay leaves
- 2 chiles de arbol
- 1 tablespoon coriander seeds
- 5 thyme sprigs
Directions
Cook carrots in a large pot of boiling water until fork-tender, about 10 minutes. Drain, and transfer to a large bowl. Bring vinegar, garlic, salt, sugar, cardamom pods, bay leaves, chiles, coriander seeds, thyme, and 8 cups water to a boil. Reduce heat, and simmer until sugar and salt are dissolved. Pour over carrots. Cover, and refrigerate for 3 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Buvette’s Pickled Carrots
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Buvette’s Pickled Carrots
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
