Sweet and Spicy Pickled Carrots

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!