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
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
CUMIN ROASTED CARROTS
Steps:
- Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire). Cut any large carrots in half lengthwise and crosswise.
- Drizzle a large sheet of foil with some oil. Arrange the carrots in a flat, single layer over half the sheet of foil. Drizzle the carrots with more oil and sprinkle with the garlic, cumin and salt and pepper. Top the carrots with the butter and drizzle with the honey. Fold the foil in half over the carrots and fold the edges to seal and form a pouch. To avoid crowding the carrots, make two pouches if necessary.
- Cook the pouch in the oven or on a grill or campfire for 15 minutes. To serve, cut open the pouch tableside and finish with a sprinkle of parsley.
Nutrition Facts : Calories 109 calorie, Fat 6.5 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 206 milligrams, Carbohydrate 12 grams, Fiber 3.5 grams, Protein 1 grams, Sugar 6 grams
PICKLED CARROTS WITH ONION AND GARLIC
Pretty, sweet and tangy with a nice touch of herbs and spices. My multi colored carrots were home grown with no pesticides so I didn't peel just scrubbed very good.
Provided by Rita1652
Categories Onions
Time 1h45m
Yield 8 8 ounce jars, 32 serving(s)
Number Of Ingredients 11
Steps:
- Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
- Add garlic, dill, peppercorns, carrots and onions and simmer till carrots are still crisp about 10 minutes.
- Place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
- Pack carrot mixture into sterilized 8-8 ounce jars. Leaving 1/2 - 1 inch head space. Remove air bubbles. wipe rim and place lids and rings on.
- Place in a hot water bath for 15 minutes 0-1000 ft.
- 20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
- Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place. Remove the rings and wipe rims. They do taste great now but wait a couple days and they`ll be so much better.
PICKLED CARROTS AND GARLIC WITH CUMIN
Steps:
- Peel the carrots and slice them diagonally or crosswise about 1/8 inch thick. Separate the garlic cloves and peel them. Don't use any that are bruised or sprouting. Boil the carrots in salted water to cover for 3 minutes, then drain. Combine the remaining ingredients plus 3/4 cup cold water and 1/2 tsp. salt in a bowl. Stir to dissolve the salt and sugar, then add the carrots. Refrigerate overnight before serving.
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
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.
More about "pickled carrots with garlic cumin recipes"
PICKLED CARROTS & GARLIC WITH CUMIN - EATING RULES
From eatingrules.com
4.8/5 (4)Total Time 15 minsCategory SnackCalories 20 per serving
- Peel and slice the carrots (diagonally or crosswise, about 3/8" thick). Separate and peel the garlic cloves; keep them intact.
- Boil the carrots in lightly salted (1/4 tsp.) water for 3 minutes (using just enough water to cover), then drain.
- Combine the sugar, cumin seeds, peppercorns, 1/2 tsp. salt, vinegar, and 3/4 cup cold water in a bowl. Stir to dissolve the salt and sugar, then add the carrots, garlic, and jalapeño.
EASY PICKLED CARROTS WITH DILL AND GARLIC
From aprettylifeinthesuburbs.com
EASY PICKLED CARROTS RECIPE FOR ASIAN FOOD, SALADS & TACOS
From nurturedhomes.com
SPANISH STYLE ROASTED CARROTS WITH CUMIN AND PAPRIKA RECIPE
From spanishsabores.com
GARLIC PICKLED CARROTS | PAULA DEEN
From pauladeen.com
PICKLED GARLIC (QUICK PICKLE RECIPE) - SIMPLYRECIPES.COM
From simplyrecipes.com
PICKLED CARROTS AND GARLIC WITH CUMIN RECIPES
From tfrecipes.com
PICKLED CARROTS RECIPE - CHEF BILLY PARISI
From billyparisi.com
HOW TO MAKE PICKLED CARROTS - TASTE OF HOME
From tasteofhome.com
PICKLED CARROTS WITH DILL AND GARLIC - DISH 'N' THE KITCHEN
From dishnthekitchen.com
PICKLED CARROTS AND GARLIC WITH CUMIN - BIGOVEN.COM
From bigoven.com
PICKLED CARROTS WITH GARLIC CUMIN FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
PICKLED CARROTS WITH GARLIC CUMIN RECIPES
From tfrecipes.com
PICKLED CARROTS WITH GARLIC & CUMIN | RECIPE | PICKLED CARROTS, BBC ...
From pinterest.co.uk
PICKLED CARROTS, MOROCCAN-STYLE RECIPE | BON APPéTIT
From bonappetit.com
PICKLED CARROTS – SAVOUR CALGARY
From savourcalgary.ca
PICKLED CARROTS WITH CORIANDER & CUMIN SEED - THE GARDEN OF EATING
From thegardenofeating.org
CALDO DE OSO RECIPE | EPICURIOUS
From epicurious.com
You'll also love