Mint and Cumin Pickled Carrots

Name: Mint and Cumin Pickled Carrots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 12 mediums carrots, cut into 1/2-inch-wide strips; 2 teaspoons cumin seeds; 6 garlic cloves, coarsely chopped; 3 Tbsps kosher salt; 2 Tbsps sugar; 8 larges spearmint sprigs; 59 milliliters water; 355 milliliters white wine vinegar, plus more if needed

Mint and Cumin Pickled Carrots is a gluten free and vegan recipe with 2 servings. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 1g of fat, and a total of 244 calories. A mixture of carrots, cumin seeds, spearmint sprigs, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a side dish. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large saucepan of boiling water, blanch the carrots for 1 minute.

Ingredients you will need

Carrot

Water

Equipment you will use

Sauce Pan

Drain and let cool, then pack the carrots into a 1-quart heatproof jar.

Ingredients you will need

Carrot

Add the mint.

Ingredients you will need

Mint

In a small skillet, toast the cumin seeds over moderate heat, stirring, until fragrant, about 40 seconds.

Ingredients you will need

Cumin Seeds

Toast

Equipment you will use

Frying Pan

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.

Ingredients you will need

Carrot

Vinegar