Appetizers & Snacks, Sides American, Texan, Vegan / Vegetarian Quick & Easy
June 29, 2020
16 oz. small, thin carrots
1 red chile, halved
1/2 c. white wine vinegar
2 cloves garlic, smashed
1 tsp. kosher salt
1 tsp. sugar
1 tsp. mustard seed
1 tsp. coriander seed
2 tsp. Briggs True Candied Jalapeños
1Trim carrots and place in a wide-mouthed glass pint jar with red chile.
2In a small saucepan, combine vinegar with 1/2 c. water and garlic, salt, sugar, mustard seed, and coriander seed, and bring to a boil.
3Remove from heat and pour over carrots.
42 tbsps of Briggs True Candied Jalapeños cover and let cool, then refrigerate until chilled.
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