Addictive Pickled Carrots & Radishes with Indian Spices

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Preparation info

  • Makes about one

    1 pint

    jar
    • Difficulty

      Easy

Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

Imagine bright, crisp carrots and radishes pickled in a sweet but spicy brine that take just minutes to prepare. That’s what this recipe is all about. I love using multicolored carrots, as the colors intensify over time. Instead of the typical pickling spices, I infuse Indian flavors into these vegetables. The bold coriander seeds are a perfect match for the deep barbecue flavors of the tandoori masala powder. Both the seeds and the spice mix can be found in specialty-food shops and online.

Ingredients

Method