Ingredients with Measurements:
- 1 lb. carrots, peeled and sliced into thin rounds
- 10 cloves garlic, peeled and minced
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tbsp. salt
- 1 tsp. mustard seeds
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1/2 tsp. red pepper flakes
Special equipment needed:
- 1 quart-sized glass jar with lid
Step-by-step instructions:
1. In a small saucepan, combine the vinegar, water, sugar, salt, mustard seeds, cumin seeds, coriander seeds, and red pepper flakes. Bring to a boil, stirring until the sugar and salt have dissolved.
2. In a large mixing bowl, combine the sliced carrots and minced garlic.
3. Pour the hot vinegar mixture over the carrots and garlic, stirring to combine.
4. Transfer the mixture to a quart-sized glass jar, making sure the vegetables are submerged in the liquid.
5. Allow the pickle to cool to room temperature, then cover with a lid and refrigerate for at least 24 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature for cooling
- Refrigerate for storage
Serving size:
- Makes about 1 quart of pickle
Nutritional information:
- Serving size: 1/4 cup
- Calories: 30
- Total fat: 0g
- Sodium: 200mg
- Total carbohydrates: 7g
- Dietary fiber: 1g
- Sugars: 5g
- Protein: 0g
Substitutions for ingredients:
- Apple cider vinegar can be used in place of white vinegar.
- Honey or maple syrup can be used in place of sugar.
- Black mustard seeds can be used in place of yellow mustard seeds.
- Fennel seeds can be used in place of cumin seeds.
- Fresh ginger can be added for extra flavor.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use different vegetables such as cucumbers, radishes, or onions.
- Experiment with different spice combinations such as turmeric, cinnamon, or cardamom.
Tips and tricks:
- Use a mandoline slicer to get evenly sliced carrots.
- Make sure the vegetables are completely submerged in the liquid to prevent spoilage.
- The pickle will last for up to 2 weeks in the refrigerator.
Storage instructions:
- Store the pickle in a sealed glass jar in the refrigerator.
Reheating instructions:
- This pickle is meant to be served cold and does not need to be reheated.
Presentation ideas:
- Serve the pickle as a side dish with sandwiches or burgers.
- Use the pickle as a topping for tacos or salads.
- Garnish with fresh herbs such as cilantro or parsley.
Garnishes:
- Fresh herbs such as cilantro or parsley.
Pairings:
- Serve with grilled meats or vegetables.
- Pair with a cold beer or a crisp white wine.
Suggested side dishes:
- Coleslaw
- Potato salad
- Grilled corn on the cob
Troubleshooting advice:
- If the pickle has a strange odor or appears slimy, discard immediately.
Food safety advice:
- Always use clean utensils and equipment when making pickles.
- Make sure the vegetables are completely submerged in the liquid to prevent spoilage.
- Discard any pickles that appear moldy or slimy.
Food history:
- Pickling has been used as a method of preserving food for thousands of years.
Flavor profiles:
- This pickle has a sweet and tangy flavor with a hint of spice.
Serving suggestions:
- Serve as a side dish or topping for sandwiches, tacos, or salads.
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Region: Indian