Go Back
+ servings
Pickled Carrots and Garlic
Print Recipe
4.75 from 4 votes

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 Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Snack
Cuisine: German
Servings: 8 servings
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

  • 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.

Nutrition

Calories: 20kcal | Carbohydrates: 3g | Sodium: 240mg | Potassium: 118mg | Sugar: 1g | Vitamin A: 5115IU | Vitamin C: 3.9mg | Calcium: 14mg | Iron: 0.3mg