Moroccan Pickled Carrots

Moroccan Pickled Carrots

Rainbow carrots from Trader Joes

This summer is the first time I’ve experienced pickling anything.  I’ve already written about pickled red onions in my June 13th post.  After reading that, one of the patrons at the library thought I might like her recipe for Pickled Moroccan Carrots.  And I do!

I used colored carrots for interest and did not peel mine since they were organic. I did not have white balsamic vinegar, so I used a combination of regular balsamic vinegar and apple cider vinegar.  These carrots are a bit spicy!

Moroccan Pickled Carrots

Tightly pack into one quart jar:

1 lb carrots, peeled and thinly sliced thinly into sticks
1 lemon, sliced
4 garlic cloves, thinly sliced

In saucepan over medium heat, lightly toast:

1-1/2 tsp coriander seeds
1-1/2 tsp cumin seeds

Then add:

2 tsp crushed pepper flakes
3 Tbsp sugar
1 c water
1 c white balsamic vinegar
1-1/8 tsp cinnamon

Bring to a boil.  Then slowly and carefully pour into jars.  Fill to 1/4-inch head space.  Seal and refrigerate.  Carrots are ready to eat in 3 – 5 days.  Keep up to one month in refrigerator.