Spicy Carrots in Mustard Oil
by Editorial Staff
Spicy carrots in mustard oil are a colorful and savory vegetable appetizer that will add a pleasant variety to your usual menu. Spicy, slightly pungent, sweet-salty in taste, spicy pickled carrots will be an excellent vegetable side dish or an independent snack. Try it!
Cook: 30 mins
Servings: 1
Ingredients
- Carrots – 1 kg
- Cane sugar – 95 g
- Salt – 30 g
- Ground red pepper – 5 g
- Ground cardamom – 2 g
- Ground cloves – 2 g
- Ground nutmeg – 2 g
- Unrefined mustard oil – 400 ml
- Mustard seeds – 80 g
Directions
- Prepare your ingredients. Prepare a dry, sterile container with a lid to store your snack. I used 2 0.75 liter cans. I washed the jars and lids with soda and sterilized over steam for 10 minutes.
- Peel and cut the carrots into large, one bite-sized cubes.
- Bring 2 liters of water to a boil over high heat. Add prepared carrots to boiling water, bring water to a boil again and cook carrots for 1 minute.
Then fold the carrots onto a sieve, strain thoroughly, dry and chill slightly. - In a saucepan or small saucepan, combine the mustard oil and mustard seeds. Heat the oil over medium heat for a few minutes until you hear the mustard seeds burst with muffled clicks. When you hear the first clicks, turn off the heat and refrigerate the oil for 5 minutes.
- In a separate bowl, combine the cane sugar, salt, ground red pepper, nutmeg, cardamom, and cloves.
- Combine carrots and prepared seasoning mixture and mix thoroughly.
- Place the carrot and seasoning mixture in the jar, filling it up to the neck.
- Pour hot oil over the carrots.
- Seal the jar tightly and leave at room temperature in a darkened part of the kitchen for 2 weeks to marinate. After that, the carrots can be served or put into the refrigerator for further storage.
- Spicy carrots in mustard oil are ready. You can store carrots in the refrigerator for another 1.5-2 months, but usually, they are eaten much faster. The oil that was used to make the carrots can be filtered and reused.
Enjoy your meal!
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