Pickled carrots with garlic & cumin

Pickled carrots with garlic & cumin

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Prep: 20 mins Cook: 15 mins

Easy

Makes 4 x 450ml jars
Preserve carrots for an easy storecupboard side to serve with Middle Eastern flavours - add a spoonful of harissa for extra heat

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal31
  • fat0g
  • saturates0g
  • carbs5g
  • sugars5g
  • fibre3g
  • protein1g
  • salt2.1g
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Ingredients

  • 1kg carrots
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 tsp coarse crystal sea salt

For the pickling vinegar

  • 1 tbsp black peppercorns
  • 1 tbsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tbsp yellow mustard seeds
  • 10 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • few pieces of mace blades
  • 1 tbsp cumin seeds
  • pinch of dried chilli flakes (optional)
  • 2 bay leaves
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 6 sliced garlic cloves
  • 700ml white wine vinegar, plus 3½ tbsp
  • 100g white sugar

Method

  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.

  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.

  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.

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Comments, questions and tips

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catie74
21st Jan, 2017
This pickle is great with a ham at Christmas or with a curry or as suggested at Moroccan dish. I make big batches and give away as Christmas giftts
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