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Ingredients
| carrots: 1 lb |
| canola oil - for salads, woks and light frying: 3 Tbl |
| garlic: 3 cloves (minced//to taste) |
| onions (chopped): 1 Tbl |
| distilled vinegar: 1/4 cup |
| pickling salt: 1 Tbl |
| salt: 1 tsp |
| ground mustard: 1/2 tsp |
| black pepper: 1/8 tsp |
| onions: 1 (thinly sliced) |
Nippy Carrots
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
10 serving(s)
Tags
- Cut carrots diagonally into thin slices. In a 12-inch skillet over medium heat, in hot oil, cook garlic and chopped onion until tender, about 5 minutes; add carrots and vinegar. Loosely tie pickling spice in a square of cheesecloth; add to carrots with salt, dry mustard and pepper.
- Simmer, covered, 5 minutes until carrots and crunchy and crips; discard spice bag. Pour mixture into shallow dish; top with sliced onion. Cover and refrigerate, tossing occasionally.