These pickled carrots are such a great addition to any dish! the addition of pickled veggies makes every dish feel special! This recipe makes two 16-ounce jars!
Prep Time45 minutesmins
Pickling time2 daysd
Total Time2 daysd45 minutesmins
Course: Appetizer, Side Dish
Cuisine: French, German
Servings: 8
Calories: 35kcal
Author: Rita Serrano
Ingredients
1poundcarrotsthis recipe uses rainbow carrots
1teaspooncumin seeds
2garlic clovesroughly chopped
1piecegingera bit less than an inch (peeled and roughly chopped )
1red chilideseeded and sliced
1cupwater
1cupraw apple cider vinegar
Instructions
Start by scrubbing the carrots and washing them. Cut them into a shape you desire; I like either julienne or thin rounds.
Toast your cumin seeds for a minute or so in a dry pan over low heat until they are fragrant. Take the seeds out of the pan and divide between two 16 oz glass jars with well-fitting lids.
Add the garlic, ginger, and chili to the jars then the carrots.
Combine the water, vinegar, and salt in a large pan and bring it to a gentle boil. Mix until the salt has dissolved.
Pour this liquid over your two jars leaving about a half an inch gap at the top. You may not have to use all of your liquid.
Seal the jars and shake them to remove any air pockets. Leave to cool and store in the fridge.
The pickle needs 2–3 days to develop flavor and will last at least a month in your fridge.