September 10, 2010

Tunisan Pickled Carrots

This recipe was inspired by a New York Times recipe.  Their recipe is for a frittata.  I had some carrots and decided to take the base ingredients and make up some pickled carrots.  The carrots by themselves are great and I can see making the actual frittata from them later.

Tunisan Pickled Carrots

2 bunches of carrots, sliced
3 hot chiles, sliced
4 onion tops, sliced (see note)
1 T Caraway seeds
1 t Cumin seeds
1 t Coriander seeds
4 C cider vinegar
2 C water
3 T canning salt

Place vinegar, water and salt in a non-reactive pot and bring to a simmer.  In a small skillet dry roast the spices until fragrant and popping.  Add to the vinegar mixture.  Place the carrots, chiles, and onion tops in alternating layers in your jars.  Cover with vinegar mixture and process for 20 mins in pint jars.  



Onion tops are the onion equivalent of scapes.  The stem with a blossom at the top. In this case I only used the stem part and kept the blossom for another project.  If you don't have access to any tops use sliced onions.  

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