Ingredients with Measurements:
- 1 large red onion, thinly sliced
- 2 large carrots, julienned
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Glass jar with lid
Step-by-step instructions:
1. In a glass jar, combine the sliced onion and julienned carrots.
2. In a small saucepan, combine the white vinegar, water, sugar, salt, black pepper, and red pepper flakes. Bring to a boil over medium-high heat, stirring occasionally, until the sugar has dissolved.
3. Pour the hot vinegar mixture over the onion and carrot mixture in the jar.
4. Let the mixture cool to room temperature, then cover the jar with a lid and refrigerate for at least 1 hour or up to 24 hours.
5. Before serving, drain the pickled onion and carrot mixture and toss with chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature for cooling
- Refrigerate for storage
Serving size:
- 4 servings
Nutritional information:
- Calories: 70
- Total fat: 0g
- Saturated fat: 0g
- Cholesterol: 0mg
- Sodium: 590mg
- Total carbohydrates: 17g
- Dietary fiber: 2g
- Sugars: 13g
- Protein: 1g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Red onion can be substituted with yellow onion.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced jalapeno for a spicy kick.
- Use a mandoline to thinly slice the carrots for a different texture.
- Add sliced cucumber or bell pepper for more crunch.
Tips and tricks:
- Use a glass jar with a tight-fitting lid to prevent leaks.
- Make sure the pickling liquid covers the onion and carrot mixture completely.
- The longer the salad sits in the pickling liquid, the more flavorful it will be.
Storage instructions:
- Store the pickled onion and carrot salad in the refrigerator for up to 1 week.
Reheating instructions:
- This salad is served cold and does not need to be reheated.
Presentation ideas:
- Serve the pickled onion and carrot salad in a small bowl or on a plate as a side dish.
Garnishes:
- Garnish with additional chopped cilantro or sliced jalapeno.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with steamed rice or roasted vegetables.
Troubleshooting advice:
- If the pickling liquid is too sweet or too sour, adjust the amount of sugar or vinegar accordingly.
Food safety advice:
- Make sure to use clean utensils and a clean jar when making this salad.
- Store the salad in the refrigerator to prevent bacterial growth.
Food history:
- Pickling is a method of preserving food that has been used for centuries.
Flavor profiles:
- The pickled onion and carrot salad is tangy, sweet, and slightly spicy.
Serving suggestions:
- Serve as a side dish with grilled meats or as a topping for tacos or sandwiches.
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