Ingredients with Measurements:
- 4 cups grated carrots
- 1 tablespoon grated fresh turmeric
- 1 tablespoon grated fresh ginger
- 2 teaspoons salt
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon black peppercorns
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 1/4 cup water
Special equipment needed:
- A large mixing bowl
- A sterilized glass jar with a lid
Step-by-step instructions:
1. In a large mixing bowl, combine the grated carrots, turmeric, ginger, and salt. Mix well and set aside for 30 minutes.
2. In a small skillet, toast the mustard seeds, cumin seeds, coriander seeds, fennel seeds, and black peppercorns over medium heat until fragrant, about 2-3 minutes. Remove from heat and let cool.
3. In a small saucepan, combine the apple cider vinegar, honey, and water. Bring to a boil over medium heat, stirring occasionally until the honey is dissolved.
4. Add the toasted spices to the carrot mixture and mix well.
5. Pour the hot vinegar mixture over the carrot mixture and stir well to combine.
6. Transfer the mixture to a sterilized glass jar and let cool to room temperature.
7. Once cooled, cover the jar with a lid and refrigerate for at least 24 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Total time: 20 minutes
Temperature:
Room temperature
Serving size:
Makes about 2 cups
Nutritional information:
Calories: 40
Fat: 0g
Carbohydrates: 10g
Protein: 1g
Sodium: 390mg
Sugar: 8g
Substitutions for ingredients:
- You can use ground turmeric, ginger, and spices instead of fresh ones.
- You can use white vinegar or rice vinegar instead of apple cider vinegar.
- You can use maple syrup or agave nectar instead of honey.
Variations:
- You can add sliced onions, garlic, or chili peppers for extra flavor.
- You can use other vegetables such as beets, radishes, or cucumbers.
- You can add fresh herbs such as cilantro, mint, or basil.
Tips and tricks:
- Use a mandoline or food processor to grate the carrots quickly and evenly.
- Sterilize the glass jar by boiling it in water for 10 minutes or washing it with hot soapy water and rinsing well.
- Use a clean spoon or fork to remove the pickle from the jar to avoid contamination.
- The pickle will last for up to 2 weeks in the refrigerator.
Storage instructions:
Store the pickle in a sterilized glass jar with a lid in the refrigerator for up to 2 weeks.
Reheating instructions:
The pickle is served cold and does not need to be reheated.
Presentation ideas:
Serve the pickle as a side dish or condiment with Indian or Middle Eastern dishes.
Garnishes:
Garnish with fresh herbs such as cilantro or mint.
Pairings:
Serve with rice, naan bread, or grilled meats.
Suggested side dishes:
Serve with a salad or roasted vegetables.
Troubleshooting advice:
- If the pickle is too salty, rinse the carrots before mixing them with the other ingredients.
- If the pickle is too sweet, reduce the amount of honey or add more vinegar.
Food safety advice:
- Use clean utensils and equipment when making the pickle.
- Sterilize the glass jar before using it.
- Keep the pickle refrigerated at all times.
Food history:
Pickling is a traditional method of preserving food that dates back to ancient times. Carrots and turmeric are commonly used in Indian cuisine and are known for their health benefits.
Flavor profiles:
The pickle is sweet, sour, and spicy with a hint of earthy turmeric and ginger.
Serving suggestions:
Serve the pickle as a side dish or condiment with Indian or Middle Eastern dishes.
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Region: Indian