Pickled Carrots & Garlic with Cumin

Last night we had a few guests over, and the chief pickler of our home started us off with a batch of these easy, prepare-in-advance pickled carrots.  Although remarkably simple and quick, these delicious pickles are sure to impress your guests.  (“You made these yourself?  Really?”)

The recipe comes from Deborah Madison’s epic Vegetarian Cooking for Everyone.

4.75 from 4 votes

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Pickled Carrots & Garlic with Cumin

You can make these pickles a few days (or even a few hours) before your guests arrive, and they keep in the fridge for a couple of weeks.

Course Snack

Cuisine German

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Yield 8 servings

Calories 20 kcal

Author Deborah Madison

Ingredients

• 4 carrots
• 1 small head garlic
• 1 jalapeño pepper sliced into rounds
• 3/4 cup apple cider vinegar
• 1 teaspoon cumin seeds
• 3/4 teaspoon salt divided
• 1/2 teaspoon sugar
• 1/2 teaspoon black peppercorns

Instructions

1. Peel and slice the carrots (diagonally or crosswise, about 3/8" thick). Separate and peel the garlic cloves; keep them intact.
2. Boil the carrots in lightly salted (1/4 tsp.) water for 3 minutes (using just enough water to cover), then drain.
3. Combine the sugar, cumin seeds, peppercorns, 1/2 tsp. salt, vinegar, and 3/4 cup cold water in a bowl. Stir to dissolve the salt and sugar, then add the carrots, garlic, and jalapeño.
4. Refrigerate at least a few hours (preferably overnight) before serving in a bowl with toothpicks.