Ingredients with Measurements:
- 1 pound of carrots, peeled and sliced into thin rounds
- 1 cup of white vinegar
- 1 cup of water
- 1/2 cup of freshly squeezed orange juice
- 1 tablespoon of cumin seeds
- 1 tablespoon of salt
- 1 tablespoon of sugar
Special equipment needed:
- 1 quart-sized mason jar with lid
Step-by-step instructions:
1. In a small saucepan, combine the vinegar, water, orange juice, cumin seeds, salt, and sugar. Bring to a boil over medium-high heat, stirring occasionally until the sugar and salt have dissolved.
2. In the meantime, pack the sliced carrots into the mason jar.
3. Once the pickling liquid has come to a boil, remove it from the heat and let it cool for a few minutes.
4. Pour the pickling liquid over the carrots in the mason jar, making sure they are completely covered.
5. Screw the lid onto the jar and let it cool to room temperature.
6. Once cooled, refrigerate the jar for at least 24 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Temperature:
Room temperature for cooling and refrigeration
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
- Calories: 70
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 1460mg
- Total Carbohydrate: 16g
- Dietary Fiber: 4g
- Sugars: 10g
- Protein: 2g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white vinegar.
- Lemon juice can be used instead of orange juice.
- Ground cumin can be used instead of cumin seeds.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use rainbow carrots for a colorful twist.
- Add sliced garlic for extra flavor.
Tips and tricks:
- Use a mandoline to slice the carrots thinly and evenly.
- Make sure the pickling liquid completely covers the carrots to ensure even pickling.
- These pickled carrots can be stored in the refrigerator for up to 2 weeks.
Storage instructions:
Store the pickled carrots in the refrigerator for up to 2 weeks.
Reheating instructions:
These pickled carrots are meant to be served cold and do not need to be reheated.
Presentation ideas:
Serve the pickled carrots in a small dish or on a charcuterie board.
Garnishes:
Garnish with fresh herbs such as parsley or cilantro.
Pairings:
These pickled carrots pair well with grilled meats, sandwiches, and salads.
Suggested side dishes:
Serve these pickled carrots alongside roasted vegetables or a grain salad.
Troubleshooting advice:
If the pickling liquid does not completely cover the carrots, add more vinegar and water in equal parts until the carrots are fully submerged.
Food safety advice:
Make sure to use a clean and sterilized mason jar before pickling. Keep the pickled carrots refrigerated and discard if there are any signs of spoilage.
Food history:
Pickling has been used as a method of food preservation for centuries. The use of vinegar and spices in pickling was popularized in the Middle Ages.
Flavor profiles:
The combination of orange juice and cumin seeds gives these pickled carrots a sweet and slightly spicy flavor.
Serving suggestions:
Serve these pickled carrots as a snack or appetizer, or use them as a topping for tacos or sandwiches.
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