Farmacy And Pickling
Pickled carrots with garlic & cumin
Preserve carrots for an easy storecupboard side to serve with Middle Eastern flavours - add a spoonful of harissa for extra heat
Ingreadient
- 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
Direction
- Peel 1kg carrots and cut into sticks or slices. Boil in generously salted water for 2 mins until just starting to soften, then drain.
- 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.
- 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.
