Pickled carrots with garlic & cumin
Makes 4 x 450ml jars
Easy
Prep:
Cook:
Preserve carrots for an easy storecupboard side to serve with Middle Eastern flavours - add a spoonful of harissa for extra heat
Skip to ingredients
- 1kg carrots
- 4 tsp coarse crystal sea salt
For the pickling vinegar
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 tbsp yellow mustard seeds
- 10 cloves
- few pieces of maceblades
- 1 tbsp cumin seeds
- pinch of dried chilli flakes(optional)
- 2 bay leaves
- ½ tsp turmeric
- 6 sliced garlic cloves
- 700ml white wine vinegarplus 3.5 tbsp
- 100g white sugar
Nutrition: per tbsp
- kcal31
- fat0glow
- saturates0g
- carbs5g
- sugars5g
- fibre3g
- protein1g
- salt2.1g
Method
step 1
Peel 1kg carrots and cut into sticks or slices. Boil in generously salted water for 2 mins until just starting to soften, then drain.
step 2
To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, turmeric and garlic cloves, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
step 3
Pack the carrots into the jars, adding 1 tsp coarse crystal sea salt to each, cover with the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
