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moroccan pickled carrots

dmsgrl avatar
Recipe by
Tess Geer
@dmsgrl
Westerville, OH

The flavors of Moroccan cuisine where spices such as cinnamon, coriander and cardamom take center stage are rich, pungent and completely captivating. Who can fail to fall in love with Moroccan cuisine? These carrots bring Moroccan flavors to the forefront. They are easy to make and very addictive!

yield 10 or more
prep time 20 Min
cook time 10 Min
method Canning/Preserving

Ingredients For moroccan pickled carrots

  • 1 1/4 lb
    whole carrots, scraped and c
  • 1
    peel of one lemon, removed in strips with a vegetable peeler
  • 4
    plump garlic cloves, thinly sliced
  • 4
    dried hot red chilies
  • 1 1/2 c
    water
  • 1 c
    apple cider vinegar
  • 1/4 c
    sugar
  • 1 1/2 Tbsp
    kosher salt
  • 2 tsp
    cumin seeds, cracked
  • 2 tsp
    coriander seeds, cracked
  • 1/2 tsp
    cinnamon

How To Make moroccan pickled carrots

  • 1
    Tightly pack carrot sticks longways in a clean 1 qt mason jar you should have two layers.
  • 2
    Top carrots with garlic, lemon peel and chili peppers, crumbling one of the peppers. Sprinkle cinnamon over the top.
  • 3
    Bring water, salt, vinegar, sugar, cumin and coriander to a boil over medium high heat stirring occasionally. Once sugar has fully dissolved, continue to boil for 3-5 minutes.
  • 4
    Pour brine over carrots in increments, pausing to let brine settle down between carrots. Using a long utensil handle, gentle prod between the carrots to aid the settling. Continue until brine reaches 1/4 from the rim.
  • 5
    Cover tightly and refrigerate a minimum of 3 days before eating. Tastes best after 1 week. Will keep in the refrigerator for up to six weeks.
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