Name: Pickled carrots with garlic & cumin
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 4 x 450ml jars
Cuisine: Middle Eastern
Ingredients: 1kg carrots; 4 tsp coarse crystal sea salt; 1 tbsp black peppercorns; 1 tbsp coriander seeds; 1 tbsp yellow mustard seeds; 10 cloves; few pieces of mace blades; 1 tbsp cumin seeds; pinch of dried chilli flakes (optional); 2 bay leaves; ½ tsp turmeric; 6 sliced garlic cloves; 700ml white wine vinegar plus 3.5 tbsp; 100g white sugar

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Pickled carrots with garlic & cumin

Pickled carrots with garlic & cumin

Jane Hornby

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Makes 4 x 450ml jars

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4 out of 5.2 ratingsRate

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Preserve carrots for an easy storecupboard side to serve with Middle Eastern flavours - add a spoonful of harissa for extra heat

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 mace

blades
1 tbsp cumin seeds
pinch of dried chilli flakes

(optional)
2 bay leaves
½ tsp turmeric
6 sliced garlic cloves
700ml white wine vinegar

plus 3.5 tbsp
100g white sugar

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Nutrition: per tbsp

kcal31
fat0g

low
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.

RECIPE TIPS

STERILISING JARS AND EQUIPMENT

Wash jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons you’re going to be using too. All equipment must be sparklingly clean before you begin, to eliminate bacteria or yeasts from the equation.

CHOOSE THE RIGHT VINEGAR

For pickles to last in the jar, the vinegar must be 6% acidity. White wine and malt vinegars are 6%, but cider vinegar has slightly lower acidity, so is more suitable for chutneys.

CHOOSE THE RIGHT SALT

Do not use table salt for pickling, as the anti-caking agents can give a cloudy, discoloured result. Look for either coarse crystal or coarse grain salt.

COVER THE VEG

Allow a few centimetres of space at the top of the jar and make sure the vegetables are well-covered in vinegar. A pestle or the end of a rolling pin is ideal for pushing the veg down into the vinegar.

STORING THE PICKLES

When salted or brined and pickled, and kept in a cool, dark place, these pickles should last, unopened, for several months. Softer vegetables, such as beans and cucumbers, are most likely to go soggy sooner, as they are the most watery.

Recipe from Good Food magazine, September 2015

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A star rating of 4 out of 5.2 ratings

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