Recipe information
Yield
Makes 1 quart
Ingredients
1
1/4 pounds baby or medium-size red, orange, yellow, and white carrots, peeled, trimmed
Peel from 1 lemon, removed in strips with vegetable peeler
4
large garlic cloves, peeled, thinly sliced
4
small dried hot red chiles (such as chiles de árbol, halved)
1
1/2 cups water
1
cup apple cider vinegar
1
/4 cup sugar
1
1/2 tablespoons coarse kosher salt
2
teaspoons coriander seeds, cracked
2
teaspoons cumin seeds, cracked
Need to make a substitution?
Preparation
Step 1
Leave baby carrots whole. Cut large carrots lengthwise into halves, then cut each half lengthwise into halves or quarters (spears should be no wider than 1/2 inch). Pack carrots vertically into 1-quart jar, cutting spears to fit. Add lemon peel, garlic, and chiles, spilling some chile seeds into jar (seeds from 1 chile add mild spiciness).
Step 2
Mix 1 1/2 cups water, vinegar, sugar, salt, coriander, and cumin in medium saucepan. Bring to boil, stirring until sugar and salt dissolve, then boil 3 minutes. Pour hot brine over carrots, adding all spices to jar. Cool, then cover jar tightly and chill at least 12 hours. DO AHEAD Can be made 1 week ahead. Keep chilled.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 36.3 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 8.5 Dietary Fiber (g) 2.0 Total Sugars (g) 5.0 Net Carbs (g) 6.4 Protein (g) 0.7