You may also like
Categories:
brown mustard seeds coriander seeds black peppercorns cider vinegar water kosher salt granulated sugar carrots shallot
Viewed: 88 - Published at: 2 years agoIngredients
- 1 tablespoon brown mustard seeds
- 2 teaspoons coriander seeds
- 2 teaspoons black peppercorns
- 1 cup cider vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 3 tablespoons granulated sugar
- 4 medium carrots, sliced paper thin
- 1 medium shallot, sliced paper thin
Method
- Toast mustard seeds, coriander seeds, and peppercorns in a medium saucepan over medium heat until fragrant, about 2 minutes.
- Add vinegar, water, salt, and sugar and bring to a rapid simmer.
- Meanwhile, place carrots and shallot in a 1-quart heatproof container with a tightfitting lid.
- Once the vinegar mixture simmers, pour over vegetables, making sure to cover them completely.
- Allow mixture to come to room temperature, about 1 hour, then cover.
- Store in the refrigerator for at least 12 hours before using.
