SPICED PICKLED CARROTS

Lately I've been craving something crunchy, something salty - and this usually leads straight to French Fries. I decided to try a different route this time, and was baited by a recipe on Smitten Kitchen for Pickled Carrot Sticks. I modified it a bit, adding spices to layer more flavors and give it an added kick.

SPICED PICKLED CARROTS

1 pound of baby carrots, cut into thirds
1 1/4 cups of water
1/2 cup of balsamic vinegar
1/2 cup of plain vinegar
1/4 cup of plain sugar
2 garlic cloves, lightly crushed
4 cardamom pods, cut open
2 cloves
1-inch piece of ginger, minced
1/2 tsp coriander
1/2 tsp chili powder

1. Place carrots in a heatproof bowl


2. Bring remaining ingredients to boil


3. Reduce heat and simmer for two minutes


4. Pour pickling liquid over carrots and cool uncovered


5. Chill carrots for at least one day, allowing flavors to develop

Carrots will keep for one month chilled in an airtight container.