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Quick-Pickle Carrots

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INGREDIENTS

½ pound carrots

1 – 2 tablespoons chopped cilantro/coriander

1/3 cup dressing (recipe follows)

DRESSING

½ cup distilled vinegar

½ cup granulated sugar

½ teaspoon salt

DIRECTIONS

For dressing:

  1. Add all ingredients to a saucepot and place on medium heat. Stir with a wooden spoon to dissolve the sugar and salt.

  2. Bring the mixture to a boil and then remove from heat and let cool completely.

For pickle:

  1. Peel carrots and cut into fine long strips (julienned)

  2. Add carrots to a bowl along with cilantro.

  3. Pour 1/3 cup of dressing over the carrots and toss to coat and mix.

  4. Set aside and toss a few more times until ready to serve.

NOTES

  • You’ll have more dressing than you need, store the remainder in an airtight container in the fridge for another use

  • Pickle can be made days ahead, stored in an airtight container, refrigerated

  • The dressing can be used as well for carrots and cucumbers

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