
Pickled Carrots with Szechuan Peppers
Author: Shoshanna Lee

Enjoy these spicy and flavorful pickled carrots which are enhanced with hot peppers and select flavoring agents to give it an aromatic and pungent texture.
Preparation Time: 35 minutes
Cooking time: 0 minutes
Servings: 25
Ingredients:
Author: Shoshanna Lee

Enjoy these spicy and flavorful pickled carrots which are enhanced with hot peppers and select flavoring agents to give it an aromatic and pungent texture.
Preparation Time: 35 minutes
Cooking time: 0 minutes
Servings: 25
Ingredients:
- 850 gm carrots
- 2 tsp Szechuan pepper powder
- 5 to 6 tsp lime juice
- 1/2 tsp chili flakes
- pinch of white pepper powder
- 1/2 tsp mustard seeds powder
- pinch of turmeric powder
- 1/4 tsp sesame oil
- 3 tsp white vinegar
- 1/4 cup extra virgin olive oil
- salt to taste
Instructions:
- Wash all the carrots and peel them.
- Cut thin slices and wash again in cold water.
- Spread them on a flat tray and let them completely dry.
- Take a large glass bowl and add dried carrot slices in it.
- Add Szechuan pepper powder, lime juice, chili flakes, white pepper powder, mustard seeds powder, turmeric powder, sesame oil, white vinegar, olive oil and salt in it.
- Gently mix with hands until all the ingredients are not applied well on the slices.
- Take a dry pickle jar and stuff all the carrot pieces in it.
- Close with an airtight lid and place in sunlight for at least a week.
- If you can't wait, you can use it after 24 hours.
- Serve it in small quantities with your main course meal.
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