The sweet and spicy combination with the tanginess of the vinegar just surpasses your usual pickles. The Perfect appetizer to complement anything sweet or salty.
Yields: Makes 4 Servings *Requires a food safe plastic container
Ingredients:
- 2 pounds Carrots, peeled and julienned
To make the Brining Liquid:
- 1 ½ cups Cider vinegar
- 1 ½ cups Water
- ½ cup Rice wine vinegar
- 3 whole Star anise
- ¾ cup Sugar
- 1 tbsp. Red pepper flakes, crushed
- 3 tbsps. Ginger, minced
- 1 clove of Garlic, peeled and minced
- 1 tsp. Salt
Method of Preparation:
To make the Brining Liquid:
1. In a large pot combine all the brining ingredients and bring it to a boil. Stirring until the sugar is dissolved. Remove the star anise from the brining liquid and put it in the plastic container/s. (if you have a small container.)
2. Throw in the carrots sticks into the brining liquid and boil for about 2 minutes. Turn off the heat and transfer the carrots in the plastic container/s.
3. With a ladle transfer the brine in the container/s and be sure that the brine covers the carrots completely. If air bubbles form, pop them using either chopsticks or a knife.
4. Allow the brine to cool for about 30-40 minutes before putting them in the refrigerator.
5. Chill for 24 hours and serve with your favorite spring roll recipe!
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