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Carrot-Cucumber Acar with Fried Garlic

 

1/4 cup virgin olive oil

10 cloves garlic, thinly sliced

1 tbsp. minced fresh ginger

1 tsp. each ground coriander, ground cumin, ground white pepper, ground

nutmeg, and curry powder

1 cup white vinegar

1/2 cup brown sugar

1 cup small-diced carrots

2 smallish unpeeled cucumbers, cut in half lengthwise, then in thin disks

1 red bell pepper, very thinly sliced

salt to taste

1/4 cup chopped fresh cilantro

 

Saute the garlic in olive oil over medium heat, stirring frequently for 6 to

7 minutes, until garlic turns light brown.

Add the ginger and spices and cook for 2 more minutes, stirring to prevent

burning.

Add vinegar and sugar and cook 3 more minutes, stirring occasionally.

Add the carrots, cucumber, and bell pepper slices, remove from the heat, and

stir well.

Season with salt to taste, then add the cilantro.

Allow to come to room temperature, then refrigerate.

This acar will keep, covered and refrigerated, 4 to 5 days.