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!
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.