PICKLED CARROTS WITH MINT

I’m always looking for appetizers that will keep guests satisfied, not to mention occupied, before the main event.   The trick is finding taste-tempting starters that are light and full of flavour .  This recipe takes just 5 minutes to make, marinates for around 2 hours and then serves 8.  Don’t be tempted to use those man-made baby carrots.   Fresh as possible, organic carrots is required.

1 pound carrots, peeled and cut into thing sticks

1/2 cup apple cider vinegar

1/4 cup sugar

1 tsp coriander seeds

1 tsp mustard seeds

kosher salt

1/4 cup fresh mint leaves, torn.

Bring a large saucepan of water to a boil.  Add the carrots and cook for 2 minutes; drain and run under cold water to cool.  Transfer to a large bowl.

Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, 1/2 tsp salt, and bring to a boil.  Pour over the carrots and let cool to room temperature.  Add the mint and refrigerate for at last 2 hours.

Strain and serve.  Now how easy is that.  The carrots can be made up to 3 days in advance; refrigerate covered.

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