Moroccan carrots

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Makes

1 Servings

Moroccan carrots

Michael Graydon


Ingredients

  • Carrots , thinly peeled
  • 1 1/2 cups white vinegar
  • 1/2 cup honey
  • 1/2 cup granulated sugar
  • 1 tsp cumin seeds

Instructions

  • BOIL peeled thin carrots in salted water for 3 min. Drain. Plunge into ice water until cold. Pat dry and pack into jars.
  • HEAT 1 1/2 cups white vinegar, 1/2 cup honey and 1/2 cup sugar, until sugar dissolves. Add 1 tsp cumin seeds and pour into jars.