Quick Mustard Seed Carrot Pickle
Crunchy refrigerator pickle with toasted mustard seed and chilli.
⏱ 20 min · 🍽 8 servings · by Naturalition
Ingredients
- •4 Carrots, cut in sticks
- •1 cup Water
- •1 cup White vinegar
- •1 tbsp Salt
- •2 tsp Mustard seeds
- •1 Dried red chilli
- •1 tsp Sugar
Method
1. Pack carrots into a clean jar.
2. Heat water, vinegar, salt, sugar, mustard seeds and chilli until the salt dissolves.
3. Pour hot brine over the carrots.
4. Cool, cover and refrigerate for 24 hours before eating; keeps 3 weeks.
Learn about the seeds
Who should be careful
General food information, not medical advice. Check with your doctor if you are pregnant, nursing, on medication or managing a health condition.
General guidance only, not medical advice. Ask your doctor if you have a condition, allergy or take medication.
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