Cooked - Pickled Carrots

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pickled Carrots

10.0

3 large carrots

1 ½ cups apple cider vinegar (or white, red wine, or white wine vinegar)

5 whole cloves

1 teaspoon freeze-dried ginger (or 3 slices fresh)

½ Ceylon cinnamon stick

½ teaspoon black cumin seeds (or mustard seeds)

7 black peppercorns

2 teaspoons agave (or maple syrup (optional))

½ red chili pepper

1 cup water (plus more as needed)

Grate the carrots using a vegetable peeler into long strips.
Transfer the vinegar to a small saucepan and bring it to a gentle simmer over medium-high heat. Once the vinegar is simmering, remove the saucepan from the heat and add the carrots, cloves, star anise, ginger, cinnamon, seeds, and black peppercorns. Set aside for 10 minutes.
Transfer to a glass container with a tight-fitting lid and add water to cover the carrots. Refrigerate.
Serve as a crunchy tangy topping.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

CuisineGlobal

Occasions📆Everyday🥫Preserving

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 107 weeks ago

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