Moroccan Pickled Carrots

By KDHarmon

Ingredients

• 1 lb large carrots
• 1 lemon
• 4 garlic cloves
• 1-1/2 tsp coriander seeds
• 1-1/2 tsp cumin seeds
• 2 tsp crushed red pepper flakes
• 3 Tbl sugar
• 1 C water
• 1 C white balsamic vinegar
• 1-1/8 tsp cinnamon

Preparation

Step 1

Peel can cut carrots into large sticks and set aside. Thinly slice lemon and garlic, set aside.

Tightly pack carrots, garlic and lemon slices into a quart mason jar.

Heat a small saucepan over medium heat. Lightly toast coriander and cumin seeds in pan for approximately 1-2 minutes. Add crushed red pepper, sugar, water, vinegar and cinnamon and bring to low boil.

Slowly pour hot mixture over carrots and lemons in the jar, allowing liquid to settle, filling to within 1/4 inch from the top. Seal and place in refrigerator.

Carrots should be ready to serve within 5-7 days and will keep for up to a month.