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Moroccan spiced carrots

Moroccan Spiced Carrots

Amanda McInerney
You can make as little or as much of these as you want - try just a jar or two and see what you think!
Prep Time 15 mins
Course Condiment


  • 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.


  • 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


  • 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.
Keyword Pickles
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