Tuesday, February 1, 2011

carrot fire pickle #2

(classic)



F. I. R. E.



the roof is on fire.



carrot fire pickle #2
adapted from at home with madhur jaffrey

12 medium carrots, chopped to 3/4 inch pieces
1 cup sri lankan mustard
1/4 cup apple cider vinegar

1. stir vinegar into mustard
2. parboil carrots for 30 seconds, drain.
3. mix mustard into warm carrots. let cool.
4. let flavors meld for 3 days in fridge before eating.

lasts for approximately 1 month in fridge.
at

8 comments:

  1. DeniseFebruary 1, 2011 at 11:41 AM

    Knowing how potent that mustard is (mine is now in the fridge, and WOWZA! HOT!) These must be intense!

    I'm going to make some. :)

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  2. LaReeFebruary 1, 2011 at 1:28 PM

    My husband HATES carrots, especially cooked... wonder if he'd like these.. He is a fan of Hot Food

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  3. SeanFebruary 1, 2011 at 7:57 PM

    KAPOW. Oh yeah, I'm all over it.

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  4. AnnaFebruary 1, 2011 at 8:05 PM

    Whoa! I made the mustard ( and LOVE it ) I am making these pickles tonight. Holy Moly.

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  5. sauvageblueFebruary 2, 2011 at 8:50 PM

    Sounds delicious I can't wait to try it out...

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  6. CanarellaFebruary 7, 2011 at 11:22 PM

    Oui it just keeps getting better made the mustard and tweaked it with some honey...yummy .....

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  7. The Traveling Make-up ArtistApril 22, 2011 at 8:20 PM

    Everything looks so good. I love the photos you take as well. So multi talented. :^)

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  8. SaraJuly 8, 2011 at 8:55 PM

    I made these back in March and didn't much care for them, and they just sat in their sad little jar in the fridge.

    But today, cleaning out the freezer to make room for incoming produce, I made some vegetable soup and threw these in at the last minute, thinking that if I didn't like them I could always pick them out. Wowza! They made a great counterpoint to the tomatoes, peas and greens, and added some crunch and bright color.

    I'll be making these again soon. Thanks so much for the recipe.

    ReplyDelete