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Chipotle-pickled carrots

Time 25 minutes
Yields Serves 8
Chipotle-pickled carrots
1

In a wide, nonreactive saucepan combine the vinegar, sugar, salt, cumin seeds, bay leaf and allspice berries, the pepper and 1 cup water. Bring the mixture to a boil, then reduce the heat and simmer, covered, 5 minutes.

2

Add the carrots and bring the mixture back to a simmer. Cook uncovered about 3 minutes, stirring often. The carrots will still be very crisp. Remove from the heat and cool to room temperature. Transfer to a glass dish and cover. Chill at least a few hours, preferably overnight.

3

To serve, drain the carrots and arrange on a platter or in a couple of coffee mugs to be nibbled on.


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