Prep Time : 15 + 5 Minutes | Cook Time : 5 Minutes | Total Time : 1 Hour | Difficulty : Easy
Hello my lovelies! I have been meaning to share this recipe since I first made it when my friends came over for the scandi mid-winter feast. I was playing around with a different pickle to add to the snack line-up and there were extra carrots lying around (which also motivated this carrot dip). Simple pickles are so easy to make. If you stick to small batches that will live in the fridge, there’s no need to follow full canning processes. We are going to make thin ribbons of the carrots. We want a little crunch but not hard chunky pieces. The thin slices are also easier for the pickle brine to penetrate. I just use a vegetable peeler to make the ribbons. When I get close to the end and it’s hard to peel, I just eat the leftover piece of carrot. No point wasting it. I wash the carrots but don’t actually peel them before slicing. These pickles are a great snacking pickle and also make the perfect addition to a spread with breads and cheeses. You can also finely slice the pickled ribbons and add them to a coleslaw or salad for a spot of bright acidity.
Thoroughly wash and dry the carrots. Trim the tops. Using a vegetable peeler, slice into very thin ribbons. Don’t worry that they’re a bit haphazard.
Toss the ribbons with the salt and leave to drain in a sieve or colander for 10 minutes.
Wash and rinse your canning jars and lids. Fill them with hot water to keep them warm. You absolutely shouldn’t pour hot pickle brine into a cold jar. I have only cracked a jar once. But now I’m wary.
Rinse the carrot ribbons thoroughly in cold water and pat dry with paper towels. They should be kinda bendy now.
In a medium saucepan heat the vinegar, sugar, cumin seeds and peppercorns.
Once the sugar is dissolved bring the liquid to a simmer. Add the carrot ribbons. You will need to push them down under the brine.
Simmer for 3 minutes to soften the carrots a little more but not completely. Empty the hot water out of the jars. Using a small pair of tongs transfer the carrots to the jars.
Top with pickle brine until completely covered. You may have extra brine. Give each jar a tap on the bench to release any air bubbles. Because of the way the ribbons fold up there will probably be a little trapped air in the jar.
Cover with lids and leave to cool to room temperature. Leave the pickles in the fridge for a week (preferably two) before using to let the flavour develop.
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Pickled Carrot + Cumin Ribbons
Prep Time : 15 + 5 mins | Cook Time : 5 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 2 x 1 cup jars
Sweet ribbons of carrot pickled with cumin for a scandi-style twist.
Ingredients:
- 3 to 4 medium carrots
- 2 teaspoons fine salt
- 1 cup + 1 tablespoon (250 mls) apple cider vinegar
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 2/3 cup (100 grams) raw sugar
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- sieve
- vegetable peeler
- medium saucepan
- 2 x 1 cup canning jars or 1 x 2 cup jar
- small tongs
Directions:
Thoroughly wash and dry the carrots. Trim the tops. Using a vegetable peeler, slice into very thin ribbons. Don’t worry that they’re a bit haphazard.
Toss the ribbons with the salt and leave to drain in a sieve or colander for 10 minutes.
Wash and rinse your canning jars and lids. Fill them with hot water to keep them warm. You absolutely shouldn’t pour hot pickle brine into a cold jar. I have only cracked a jar once. But now I’m wary.
Rinse the carrot ribbons thoroughly in cold water and pat dry with paper towels. They should be kinda bendy now.
In a medium saucepan heat the vinegar, sugar, cumin seeds and peppercorns.
Once the sugar is dissolved bring the liquid to a simmer. Add the carrot ribbons. You will need to push them down under the brine.
Simmer for 3 minutes to soften the carrots a little more but not completely. Empty the hot water out of the jars. Using a small pair of tongs transfer the carrots to the jars.
Top with pickle brine until completely covered. You may have extra brine. Give each jar a tap on the bench to release any air bubbles. Because of the way the ribbons fold up there will probably be a little trapped air in the jar.
Cover with lids and leave to cool to room temperature. Leave the pickles in the fridge for a week (preferably two) before using to let the flavour develop.
Cook’s Notes:
- To make these pickles shelf-stable, sterilise the jars in a 110C oven for at least 10 minutes before filling and sealing
– If properly sterilised and sealed store these pickled carrots for up to 6 months in the pantry, otherwise keep in the fridge for 2 to 3 months –
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