Spicy Pickled Carrots are easy "refrigerator pickles" that require no heat processing but must be stored in the fridge. The chiles, garlic, lemon peel, cumin, and coriander are all optional, but they are all delicious.
This recipe makes a single pint of Pickled Carrots but is easy to double or triple or even quadruple if you like.
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 1 pint Spicy Pickled Carrots
- About 1 lb. of fresh, slim carrots
- 2 cloves garlic (optional)
- 2 small dried red chiles (optional)
- 2 strips lemon peel
- 1/2 cup cider vinegar
- 2 Tbsp. sugar
- 2 tsp. salt
- 1 tsp. coriander seeds
- 1 tsp. cumin seeds
- Trim carrots and cut them into lengths that fit in a pint jar with a tight fitting lid.
- Work the garlic cloves, chiles, and lemon peel into the jar with the carrots, if you like.
- In a small saucepan heat the vinegar, sugar, salt, coriander seeds, and cumin seeds with 1 cup of water until simmering and the sugar and salt are dissolved.
- Pour vinegar spice mixture over the carrots to cover them (you may not use all the vinegar mixture). Cover the jar and let sit until cool. Store in the refrigerator for at least a week and up to 2 months.