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Parsnip and Carrot Pickles with Chiles

Parsnip and Carrot Pickles with Chiles
Photo by Scott Phillips

Ingredients

  • 2 tsp. yellow mustard seed
  • 6 whole cloves
  • 6 allspice berries
  • 2 small dried red chiles, such as chile de arbol
  • 2 large carrots, peeled and cut into sticks 3 inches long and ¼ inch thick
  • 1 bay leaf
  • 1 tsp. ground ginger
  • + 7 more ingredients
    • 1 jalapeño, thinly sliced
    • 1 medium yellow onion, thinly sliced
    • ¾ cup granulated sugar
    • 1 tsp. ground turmeric
    • 2 medium parsnips, peeled, cored, and cut into sticks 3 inches long and ¼ inch thick
    • ½ cup cider vinegar
    • Kosher salt

In a 4-quart saucepan, combine 3 cups water with the sugar, vinegar, cloves, allspice, chiles, bay leaf, mustard seed, turmeric, ginger, and 4 tsp. salt. Bring to a boil over medium-high heat. Add the parsnips, carrots, and onion and cook for about 5 minutes—the vegetables will still be quite fir...

View full recipe at Fine Cooking

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