This recipe for fermented carrot pickles is tangy and crunchy, with a hint of sweetness from the carrots. The fermentation process adds a depth of flavor that you won't find in store-bought pickles. Enjoy this recipe as a side dish or as part of a meal.
Ingredients
-
2 lbs Carrots
-
2 cups Water
-
1 cup Apple Cider Vinegar
-
1 tbsp Sea Salt
-
1 tsp Mustard Seeds
-
1 tbsp Honey
-
1 tsp Coriander Seeds
-
1 tsp Cumin Seeds
-
1 tsp Red Pepper Flakes
Vegetarian
Carrots
Fermentation
Pickles
Fermentation
add to Bring shoping list
add to G Google Calender
- short description
-
Wash and peel the carrots
Cut the carrots into thin slices
Mix the other ingredients in a large bowl
Add the carrots to the mixture and mix until evenly coated
Pack the carrots into a glass jar
Cover the jar with a lid and store in a cool, dark place for two days
- detailed description
-
Wash the carrots under cool running water. Use a vegetable brush to scrub off any dirt or debris. Peel the carrots with a vegetable peeler
Cut the carrots into thin slices. Use a sharp knife to cut the carrots into thin slices, about 1/8 inch thick. This will help to evenly distribute the flavors during the fermentation process
Mix the other ingredients in a large bowl. Add 2 cups of water, 1 cup of apple cider vinegar, 1 tablespoon of sea salt, 1 teaspoon of mustard seeds, 1 tablespoon of honey, 1 teaspoon of coriander seeds, 1 teaspoon of cumin seeds, and 1 teaspoon of red pepper flakes to the bowl and mix until evenly combined
Add the carrots to the mixture and mix until evenly coated. Make sure the carrots are evenly coated in the mixture
Pack the carrots into a glass jar. Tightly pack the carrots into a glass jar. Make sure there is enough liquid to cover the carrots. If needed, add more water to cover the carrots
Cover the jar with a lid and store in a cool, dark place for two days. The fermentation process will take about two days. After two days, the carrots will be ready to eat
back
