Topping Essentials Pickled Shredded Carrots Food

SPICY PICKLED CARROTS

Spicy Pickled Carrots image

These sweet and spicy pickled carrots are simple to make. The chef Pierre Thiam pairs them with black-eyed pea fritters, but they make a great condiment for just about everything.

Provided by David Tanis

Categories condiments, pickles, side dish

Time 20m

Yield 3 cups pickles

Number Of Ingredients 9

Ingredients

2 cups coarsely grated or julienned carrots
1 Scotch bonnet or habanero pepper, finely diced
1 serrano pepper, thinly sliced
1/2 white onion, chopped (about 1 cup)
2 teaspoons kosher salt
1 teaspoon Vietnamese fish sauce, such as Red Boat
1/2 cup brown sugar
1/2 cup cider vinegar
1/2 cup rice vinegar

Steps:

In a large metal bowl, combine the carrots, peppers, onion, salt and fish sauce. Toss well to combine.
Place the sugar and vinegars in a small pot and bring to a boil over high heat, stirring to dissolve. Once the mixture is at a rapid boil, pour it over the seasoned carrots. Let cool to room temperature before using. Store in the refrigerator for up to 3 weeks.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 490 milligrams, Sugar 23 grams

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