Pickled Carrots with Dill and Serrano
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
5 medium carrots, peeled
1 cup water
1 cup apple cider vinegar
1/4 cup white sugar
2 garlic cloves, smashed and peeled
1 teaspoon dill seeds
1 teaspoon fennel seeds
1 1/2 tablespoons kosher salt
1 serrano chile, sliced
1 teaspoon fresh dill, chopped
Instructions:
Slice each carrot in half widthwise then in half again lengthwise. Slice each quarter into three wedges. Place carrots into large jar. They should all fit snuggly standing up in the jar.
Warm water, apple cider vinegar, sugar, garlic, dill seeds, fennel seeds, salt and sliced serrano in a medium saucepan over medium-high heat. Bring to a boil then reduce heat to low and simmer for 3 minutes. Carefully pour hot pickling liquid over the carrots. Add fresh dill to the jar, secure the lid and let sit for 1 hour before refrigerating. Let the pickled carrots sit in the refrigerator for at least one day before eating.
Carrots will keep for 2 to 3 weeks in the refrigerator.
From kitchenkonfidence.com