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Mint and Cumin Pickled Carrots
© Evan Sklar

Mint and Cumin Pickled Carrots

  • SERVINGS: MAKES 1 QUART
  • MAKE-AHEAD
  • VEGETARIAN

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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  1. 12 medium carrots, cut into 1/2-inch-wide strips
  2. 8 large spearmint sprigs
  3. 2 teaspoons cumin seeds
  4. 1 1/2 cups white wine vinegar, plus more if needed
  5. 1/4 cup water
  6. 6 garlic cloves, coarsely chopped
  7. 2 1/2 tablespoons kosher salt
  8. 1 1/2 tablespoons sugar
  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.