Chili Carrot Pickle
Here's an easy pickle recipe to bring some spice into your meals, eat your veggies and heal your gut, all rolled into one!
Servings: 20
Ingredients
- 1 3 oz. bag baby carrots sliced in half
- 24 Thai chili peppers
- 1 1/2 tsp Salt
- 11/2 tsp red pepper crushed
- 1/4 tsp mustard seeds crushed
- 1/4 tsp Turmeric powder
- White Vinegar
Instructions
- Wash and dry the vegetables, making sure all the moisture has been dried off.
- Cut the carrots in half.
- Put all the veggies in a bowl and add the spices.
- Toss everything together and add to a clean and dry canning jar or any 8-12 oz. glass jar.
- Pour the vinegar and top off the jar making sure all the vegetables are immersed in the vinegar.
- Cap and shake the jar.
- Let sit on the kitchen counter and ferment for about a week.