Quick Pickled Carrots With Chiles And Cumin Recipes

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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

Provided by Jane Hornby

Categories     Side dish

Time 35m

Yield Makes 4 x 450ml jars

Number Of Ingredients 14



Pickled carrots with garlic & cumin image

Steps:

  • 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.

Nutrition Facts : Calories 31 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 2.1 milligram of sodium

1kg carrots
4 tsp coarse crystal sea salt
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

QUICK-PICKLED CARROTS WITH CHILES AND CUMIN

An essential part of the classic holiday relish tray, pickles bring a balance of lighter and brighter flavors to heavier delights on the table like cheese and charcuterie. Make-ahead by design, these pickled carrots are tangy, crunchy, and spiced with earthy cumin and dried chiles for a zip of heat.

Provided by Lauryn Tyrell

Categories     Appetizers

Time 4h15m

Number Of Ingredients 7



Quick-Pickled Carrots with Chiles and Cumin image

Steps:

  • Cook carrots in a pot of boiling salted water until crisp-tender, 2 to 3 minutes; drain and place in a heatproof shallow container.
  • In a small saucepan, combine shallot, chiles, apple-cider vinegar, 1/4 cup water, sugar, cumin, and salt. Bring to a boil, stirring until sugar and salt have dissolved.
  • Pour brine over carrots to cover. Let cool completely, then cover and refrigerate at least 4 hours and up to 5 days. Remove from brine to serve.

12 ounces peeled baby carrots
1 shallot, sliced
3 dried chiles de arból
1/2 cup apple cider vinegar
2 tablespoons sugar
2 teaspoons cumin seeds
2 teaspoons kosher salt (we use Diamond Crystal)

QUICK-PICKLED CARROTS

Provided by Anna Stockwell

Categories     Mustard     Side     Low Fat     Kid-Friendly     Low Cal     High Fiber     Vinegar     Carrot     Spring     Healthy     Vegan     Boil     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 2 1/2 cups

Number Of Ingredients 6



Quick-Pickled Carrots image

Steps:

  • Place carrots in a heatproof resealable container or jar. Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.

1 pound carrots, peeled and sliced on the diagonal into 1/8-inch-thick coins
1 cup apple cider vinegar
1/4 cup sugar
2 tablespoons kosher salt
1 tablespoon black peppercorns
1 tablespoon mustard seeds

INSTANT PICKLED CARROT WITH GINGER

Pickle culture in India is as vast and diverse as its people, which is why Usha Prabakaran collected 1,000 recipes for her cult classic cookbook, "Usha's Pickle Digest." Her recipe for an instant carrot pickle, made with ginger and chile, is a simple one to master. It comes together quickly, and lasts for a couple of weeks in the refrigerator. Have it with rice and yogurt, or even in a sandwich with melted cheese.

Provided by Tejal Rao

Categories     easy, quick, condiments, pickles, vegetables, side dish

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 5



Instant Pickled Carrot With Ginger image

Steps:

  • In a medium bowl, combine all ingredients; toss thoroughly.
  • Transfer mixture to a clean jar; it is ready to eat right away. Pickles keep at room temperature for 1 week, or refrigerated for 2 weeks.

1 large carrot, peeled and julienned
1/4 cup fresh lime juice (from 2 limes)
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
2 scant tablespoons kosher salt
1 small green chile, such as serrano, seeded then finely chopped

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