Moroccan Pickled Carrots

Tess Geer

By
@dmsgrl

The flavors of Moroccan cuisine where spices such as cinnamon, coriander and cardamom take center stage are rich, pungent and completely captivating. Who can fail to fall in love with Moroccan cuisine? These carrots bring Moroccan flavors to the forefront. They are easy to make and very addictive!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

10 or more

Prep:

20 Min

Cook:

10 Min

Method:

Canning/Preserving

Ingredients

1 1/4 lb
whole carrots, scraped and c
1
peel of one lemon, removed in strips with a vegetable peeler
4
plump garlic cloves, thinly sliced
4
dried hot red chilies
1 1/2 c
water
1 c
apple cider vinegar
1/4 c
sugar
1 1/2 Tbsp
kosher salt
2 tsp
cumin seeds, cracked
2 tsp
coriander seeds, cracked
1/2 tsp
cinnamon

Directions Step-By-Step

1
Tightly pack carrot sticks longways in a clean 1 qt mason jar you should have two layers.
2
Top carrots with garlic, lemon peel and chili peppers, crumbling one of the peppers. Sprinkle cinnamon over the top.
3
Bring water, salt, vinegar, sugar, cumin and coriander to a boil over medium high heat stirring occasionally. Once sugar has fully dissolved, continue to boil for 3-5 minutes.
4
Pour brine over carrots in increments, pausing to let brine settle down between carrots. Using a long utensil handle, gentle prod between the carrots to aid the settling. Continue until brine reaches 1/4 from the rim.
5
Cover tightly and refrigerate a minimum of 3 days before eating. Tastes best after 1 week. Will keep in the refrigerator for up to six weeks.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Moroccan
Other Tags: Healthy, Heirloom