Moroccan Pickled Carrots

Moroccan Pickled Carrots are a vibrant and tangy side dish that brings a burst of flavor to any meal. Infused with warm spices, these carrots offer a delightful crunch and a refreshing contrast to rich dishes.

Ingredients

• Carrots - 250 grams
• Water - 200 ml
• White vinegar - 100 ml
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Cumin seeds - 1/2 teaspoon
• Coriander seeds - 1/2 teaspoon
• Black peppercorns - 1/4 teaspoon
• Garlic - 1 clove, sliced
• Fresh cilantro - 1 tablespoon, chopped

Steps

1. Peel the carrots and cut them into sticks, about 1/4 inch thick.
2. In a saucepan, combine water, white vinegar, salt, sugar, cumin seeds, coriander seeds, and black peppercorns. Bring to a boil over medium heat.
3. Once boiling, add the sliced garlic and carrot sticks to the saucepan. Remove from heat after 2 minutes.
4. Transfer the carrots and liquid to a clean jar, ensuring the carrots are submerged in the liquid. Add chopped cilantro on top.
5. Let the jar cool to room temperature, then seal and refrigerate for at least 24 hours before serving to allow the flavors to develop.

Nutrition

• Calories: 50
• Protein: 1 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.1 L

Health Benefits

• Rich in beta-carotene, promoting eye health.
• Contains antioxidants which help reduce inflammation.

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