You may also like
Categories:Viewed: 50 - Published at: 8 years ago
Ingredients
- 1 lb carrot, peeled and cut into thin sticks
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1 teaspoon coriander seed
- 1 teaspoon mustard seeds
- kosher salt
- 1/4 cup fresh mint leaves, torn
Method
- Bring a large saucepan of water to a boil. Add the carrots and cook for 2 minutes; drain and run under cold water to cool. Transfer to a bowl.
- Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, 1/2 teaspoon salt, and 1 1/2 cups water and bring to a boil. Pour over the carrots and let cool to room temperature. Add the mint and refrigerate for at least 2 hours.
