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Quick-Pickled Cumin Carrots

Crisp and tangy quick-pickled carrot sticks or ribbons infused with toasted cumin seeds and fresh garlic. Perfect as a bright, crunchy addition to salads, sandwiches, or just snacking straight from the jar.

Quick-Pickled Cumin Carrots
Prep 10 min Cook 5 min Total 75 min Level Beginner
Serves 8

Ingredients

Main Ingredients

  • 3 medium Carrots — Peeled and cut into thin sticks or peeled into long ribbons
  • 2 cloves Garlic — Peeled and lightly smashed
  • 1 teaspoon Cumin seeds — Whole seeds

Brine

  • 0.5 cup White vinegar — Standard 5% acidity
  • 0.5 cup Water
  • 1.5 teaspoons Kosher salt
  • 1 tablespoon Granulated sugar (optional) — For balancing the acidity

Instructions

  1. Place a small dry skillet over medium heat. Add the cumin seeds and toast them, shaking the pan frequently, until they become highly fragrant and slightly darker in color, about 1-2 minutes. Remove from heat immediately to prevent burning.

    ~2 min
    Watch the seeds closely as they can go from toasted to burnt very quickly.

  2. Pack the carrot sticks (or ribbons), smashed garlic cloves, and toasted cumin seeds tightly into a clean 1-pint mason jar.

    ~5 min
    If using carrot sticks, measure them against your jar before slicing to ensure they fit below the neck of the jar.

  3. In a small saucepan, combine the white vinegar, water, kosher salt, and sugar (if using). Bring the mixture to a gentle simmer over medium-high heat, stirring until the salt and sugar are completely dissolved.

    ~3 min

  4. Carefully pour the hot brine into the jar over the carrots, ensuring the vegetables are completely submerged. Leave about 1/2 inch of space at the top.

    ~2 min
    If you don't have quite enough liquid to cover the carrots, top off the jar with a splash of warm water.

  5. Let the jar sit uncovered at room temperature until cooled completely, about 1 hour. Once cool, secure the lid and transfer to the refrigerator.

    ~60 min
    For the best flavor, let them pickle in the fridge for at least 24 hours before eating.
Nutrition
18
Calories
0
Protein (g)
4
Carbs (g)
0
Fat (g)
0
Sat. Fat (g)
1
Fiber (g)
3
Sugar (g)
250
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • 1-pint mason jar with lid
  • Small saucepan
  • Small dry skillet
  • Vegetable peeler or knife
  • Measuring cups and spoons
Tips & Storage
  • Experiment with the cut: ribbons are great for folding into sandwiches, while sticks are perfect for snacking or bloody mary garnishes.
  • If you like a little heat, add a pinch of red pepper flakes or a slice of jalapeño to the jar.
  • Do not use these instructions for long-term canning; this is a 'refrigerator pickle' meant to be stored in the fridge.
  • Storage: Store the tightly sealed jar in the refrigerator for up to 3-4 weeks. The carrots will continue to absorb flavor as they sit.
Tags
beginner-friendly carrots condiment crunchy cumin dairy_free gluten_free healthy low calorie low_fat make-ahead meal prep nut_free pickles quick pickle sandwiches side dish snack spring summer tangy vegan vegan snack vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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