1 tbsp olive oil
6 garlic cloves, finely chopped
3 fresh red jalapeño or serrano chilies,
seeded and finely chopped
1 tsp cayenne pepper
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground allspice
6½lb (3kg) carrots, peeled and finely grated
2½ cups sugar
2 cups malt vinegar
salt and freshly ground black pepper
1Heat the oil in a heavy Dutch oven or other large saucepan over mediumhigh
heat for 2–3 minutes. Add the garlic and chilies, and cook for a couple
of minutes until fragrant. Sprinkle in the cayenne pepper, cumin, coriander, and
allspice. Cook for another minute or two. Add the carrot, sugar, and vinegar, and
simmer gently over low heat for 40 minutes to 1 hour, or until the excess liquid
has evaporated and the mixture is thick and syrupy. Season with salt and pepper.
The pickle should be hot and spicy, but sweet with a pronounced sourness.
2Spoon the pickle into sterilized glass jars with tight-fitting lids. Seal while the
pickle is still hot, to create a vacuum. Let sit at least 24 hours for the flavors
to blend before using. Store in a cool, dark place.
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