5 Pickles From Around the World

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RECIPES
Batatinha em Conserva:

Koreyskaya Morkovka
Ingredients:
1 kg carrots
80 ml neutral flavor oil
3 cloves garlic
1 onion
1-2 tsp ground coriander seeds
1 tbsp sugar (optional if carrots are sweet enough)
2 tbsp apple cider vinegar
3 teaspoons salt
1 red chili (or 1 tsp chili flakes)
Directions:
Slice carrots to thin noodles, combine and massage it with salt. Let it sit. Finely chop onion and chili. Saute onions till golden brown, then add chili and coriander seeds. Let it cool a bit. Drain carrot from released juices, add minced garlic, vinegar, and sauteed onion with spices. Let it rest for a couple hours. Enjoy!

Artcha
Ingredients:
8 semi-ripe mangoes (still firm & mostly green), sliced
2 tsp salt
4 tsp crushed garlic
½ tsp chili powder
1-2 crushed Kambuzi chilis (habaneros are similar so they’ll work)
1 tbsp paprika
2 tbsp turmeric
⅛ cup lemon juice
1 large carrot, grated
1 cup vegetable oil
Directions:
Slice up the mango (peels and everything), rinse them then pat dry. Sprinkle the salt over the mango then place in a ziplock or airtight container (or a plastic bag tied tight). In a pot, pour in the oil, garlic, chili powder, kambuzi, paprika and turmeric. Place in low heat, stirring so nothing burns and cook all the ingredients together until fragrant (5 minutes). Add in the carrots and lemon juice then allow to sit over 2 nights in a container. After the two nights have passed, transfer the mangoes to a jar or a bottle, pour the oil over the mangoes and allow to sit again for at least one night. Serve as a side with nsima/sadza, chicken and veggies, or with rice.

Pickled Red Beet Eggs
Ingredients:
12 hard boiled eggs
2 (15 oz) cans sliced beets
1 cup apple cider vinegar
¾ cup sugar
1 cup water
Directions:
Place peeled hard boiled eggs in a large jar. Add water, vinegar, sugar to beets and juice in a saucepan and boil for 15 mins, stirring several times. (If the taste is too strong, add more water). Add beet juice mixture to eggs & beets. Let cool before putting in the refrigerator. Gently stir or shake jar daily. They need at least 3 days to get to the best flavor. The pickled beets are great alone or also awesome on salads.

Chilero Nicaraguense
Ingredients:
1 big white onion
1 big carrot
2-3 chili peppers of your preference (depending on how spicy you want)
½ tsp salt
½ tsp sugar
1 cup white vinegar
½ cup water
Directions:
Dice the onion and chili(s) into small pieces. Peel and grate the carrot. Using your hands, combine the three ingredients and massage them so the flavors can fuse. Add remaining ingredients and stir to combine. Pour into a mason jar. Let it sit under the sun or outside of the fridge for 2-3 days and then it’s ready to eat!

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