Photo by Julie Kramer
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Pickled Carrots

Print Recipe
Servings: 1 pint

Ingredients

  • ¾ pound carrots tops removed, peeled, and sliced into sticks
  • 1 ½-inch piece fresh ginger
  • 1 clove garlic
  • ⅔ cup apple cider vinegar
  • ⅔ cup water
  • 2 teaspoons coriander seed
  • 2 teaspoons cumin seed
  • 1 tablespoon sugar
  • 1½ teaspoons kosher salt
  • 1 cinnamon stick

Instructions

  • Place the carrot sticks, ginger, and garlic in a sterilized 1-pint jar.
  • Heat a small saucepan over medium; add coriander and cumin seed and toast the spices for a minute or two until they’re fragrant. Take the pan off the heat for a minute to cool. Add vinegar, water, sugar, salt, and cinnamon stick; bring to a boil and simmer until sugar and salt are dissolved. Pour the brine over the carrots (leaving ½ inch of headspace). Cover jar with a new lid and band. Let cool to room temperature, then refrigerate for at least 2 days to develop flavor. Keep for up to 1 month, refrigerated.

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