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.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 8 servings
Calories 20 kcal
- 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
Peel and slice the carrots (diagonally or crosswise, about 3/8" thick). Separate and peel the garlic cloves; keep them intact.
Boil the carrots in lightly salted (1/4 tsp.) water for 3 minutes (using just enough water to cover), then drain.
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.
Refrigerate at least a few hours (preferably overnight) before serving in a bowl with toothpicks.