+
0 (0)

Categories: Sauces and condiments, Vegetarian

Chipotle-pickled carrots

Chipotle-pickled carrots
Los Angeles Times

The most challenging part of Thanksgiving dinner is not getting the turkey and 16 forms of trimmings to the table. It's deciding what to serve before those 17 components of the heaviest meal of the year. Offer something too calorie-free ... Read more

Total time: 25 minutes plus chilling time | Serves 8
  • 1 cup white vinegar
  • 1/3 cup sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon cumin seeds
  • 1 bay leaf
  • 6 allspice berries
  • 1 chipotle pepper in adobo sauce, seeded and roughly chopped
  • 2 bunches carrots (about 16), trimmed, peeled and cut into strips one-fourth-inch by 3 inches

Step 1In 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.

Step 2Add 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.

Step 3To serve, drain the carrots and arrange on a platter or in a couple of coffee mugs to be nibbled on.

Each serving:
61 calories; 1 gram protein; 14 grams carbohydrates; 3 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 141 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and condiments
Heşandin dip
XO sauce
Quick pickled cranberries
Charmoula