Mint and Cumin Pickled Carrots

The size of the carrot pickles depends on the size of the jar; cut them to fit. Or use baby carrots with the tops removed.

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  • Servings: MAKES 1 QUART

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  • 12 medium carrots, cut into 1/2-inch-wide strips
  • 8 large spearmint sprigs
  • 2 teaspoons cumin seeds
  • 1 1/2 cups white wine vinegar, plus more if needed
  • 1/4 cup water
  • 6 garlic cloves, coarsely chopped
  • 2 1/2 tablespoons kosher salt
  • 1 1/2 tablespoons sugar

How to make this recipe

  1. In a large saucepan of boiling water, blanch the carrots for 1 minute. Drain and let cool, then pack the carrots into a 1-quart heatproof jar. Add the mint.

  2. In a small skillet, toast the cumin seeds over moderate heat, stirring, until fragrant, about 40 seconds. Let cool, then add to the jar. In a saucepan, bring the vinegar, water, garlic, salt and sugar to a boil. Simmer over moderately high heat until the salt and sugar dissolve. Ladle the pickling liquid into the jar; if necessary, add more vinegar to cover the carrots. Let the pickles cool, then cover with a lid and refrigerate until flavorful, about 3 weeks.

Contributed By Photo © Evan Sklar Published August 1999

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