Moroccan Spiced Carrots
You can make as little or as much of these as you want - try just a jar or two and see what you think!
Equipment
- Prepare your jars by scalding with boiling water, or running through a hot dishwasher cycle, then standing in an oven, preheated to 150C, for 10 minutes.
Ingredients
- 500 gms carrots, (approx)
- 1 zest of one lemon
- 2 cloves garlic, thinly sliced
- 1/2 tsp chilli flakes
- 1 tsp coriander seeds, cracked
- 1 tsp cumin seeds, cracked
- 1 cup filtered water
- 1 cup apple cider vinegar
- 2 Tbsp sugar
- 3 tsp sea salt
Instructions
- Julienne carrots, or slice thinly into batons, place in sterilised jars.
- Combine the rest of ingredients in a saucepan over low heat. Bring to boil, then simmer together for three minutes.
- Pour the liquid over the carrots, taking care to cover completely.
- Seal, cool, then store in the fridge.
Tried this recipe?Let us know how it was!