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Carrots, again.  Having made yet another batch of carrot muffins, and more glazed carrots, I am desperate to find new and interesting ways to serve up carrots.

I am serving pulled pork for dinner tonight, and I know that slaw is a common pairing with the rich, smoky meat.  I am out of cabbage, so I started thinking that a sweet and tangy pickled carrot would compliment my pork nicely.  I used the same vinegar and spices in my pickling liquid as I did for the broth i am cooking the pork in.

What you will need:

2 large carrots, julienned

1 large clove of garlic, smashed

1 cup water

1 cup apple cider vinegar

1/4 cup brown sugar

1 stick of cinnamon

1 teaspoon each of coriander seed, cumin seed, onion powder

1 bay leaf salt and pepper to taste.

Instructions:

Place all ingredients into a saucepan and bring to a boil.  Let it boil, slightly covered for 7-9 minutes, until carrots are tender but still crispy.  remove from heat and pour into a  glass container with a tightly fitting lid.  Place in fridge for several hours or overnight before serving.