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Get Started - 100% free to try - join in 30 secondsFeel free to substitute regular carrots, sliced about 3/4" thick, for the baby carrots. Also, this seems like a lot of chiles, but don't worry too much. The carrots have a nice spiciness to them, but won't be so spicy that you can't eat a bunch. Unless of course you have no tolerance for spiciness, in which case I think the title of this recipe will cause you to move on anyway. If you don't want them to be too spicy, take the chiles out before you put them in your storage jar.
1 lb baby carrots (peeled, cut in half lengthwise)
1 1/2 cup white distilled vinegar
1 cup water
1 tablespoon juniper berries
2 bay leaves
2 teaspoons mustard seeds
2 cloves garlic
2 teaspoons black peppercorns
3/4 oz chiles de arbol (dried, available at mexican markets)
1 tablespoon kosher salt (or to taste)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
Optional
1/4 cup vegetable oil
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