Pickled carrots & serranos
- Carrots, peeled, julienned3
- Serrano peppers, thinly sliced1
- Water2 parts100 g
- Rice Vinegar1 part50 g
- White Vinegar1 part50 g
- Salta sprinkle
- MSGa pinch
Step 2: Pickle the vegetables
Add julienned carrots to a glass jar along with some thinly sliced serrano peppers for heat.
Add salt and a tiny pinch of msg. Pour over the water and vinegar mixture, ensuring the sliced veggies are completely submerged and will evenly.
These will get more pickled over time and store well in the fridge for a long time.
Step 2: Pickle the vegetables
Pickled carrots & serranos
- Carrots, peeled, julienned3
- Serrano peppers, thinly sliced1
- Water2 parts100 g
- Rice Vinegar1 part50 g
- White Vinegar1 part50 g
- Salta sprinkle
- MSGa pinch
Add julienned carrots to a glass jar along with some thinly sliced serrano peppers for heat.
Add salt and a tiny pinch of msg. Pour over the water and vinegar mixture, ensuring the sliced veggies are completely submerged and will evenly.
These will get more pickled over time and store well in the fridge for a long time.