Pickled Cumin Carrots


I referred to this pickling recipe in the Carrot Flowers post a few years ago and the Quick-Pickled Vegetable Salad last year, but I thought these beauties deserve their own page.  These are one of my favorite stand-byes for antipasto trays—they’re surprisingly bright and zesty, and the cheery orange is great next to the often dull brown hues of olives, mushrooms and meat.


This recipe is also from one of my favorite cookbooks ever, Deborah Madison’s Vegetarian Cooking for Everyone.  I made slight alterations but it’s definitely from her brilliant mind.  Read more about her recent revisions to this beloved cookbook that I have used so often.


Cumin seed is a fabulously potent spice spanning the globe from Latin America to the Middle East to India.  It’s probably my most commonly used seasoning next to coriander and garlic.  Not a bad combination…

Go here to read more about the amazing healthful properties (packed with iron and manganese, good for digestion, anti-carcinogenic) and other fun facts about this Cuminum cyminum.



These cuties keep well soaking in their brine in the refrigerator so you can add them to your list of foods you can prep ahead and make your meals (and life) easier.  That’s a great list to cultivate—I’m a fan of patient food that will hold well for hours or days or weeks.  And even improve.





Pickled Cumin Carrots

Prep Time: 15 minutes

Cook Time: 4 minutes to cook, 2-3 days to pickle



4-5 Carrots

Slice the carrots diagonally around 1/4 inch thick slices. 

Partially cook the carrot slices for around 4 minutes, then drain. 

Mix together in a stainless or glass bowl until sugar is dissolved:

3/4 cup Apple Cider Vinegar

1/2 cup Water

1 head Garlic, sliced

1 small Jalapeño Pepper, sliced

1 teaspoon Cumin Seeds

1 teaspoon Sugar

1/2 teaspoon Salt

Add the carrots and stir then transfer everything to a clean jar.  Refrigerate for at least two days before using. 




This book is a well traveled path.






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