Moroccan carrots
0
- Makes1 Servings
Michael Graydon
Ingredients
Carrots, thinly peeled
1 1/2 cups white vinegar
1/2 cup honey
1/2 cup granulated sugar
1 tsp cumin seeds
Instructions
BOIL peeled thin carrots in salted water for 3 min. Drain. Plunge into ice water until cold. Pat dry and pack into jars.
HEAT 1 1/2 cups white vinegar, 1/2 cup honey and 1/2 cup sugar, until sugar dissolves. Add 1 tsp cumin seeds and pour into jars.
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