With all the salt in traditional brines, you may think that pickled vegetables are off the table in Paleo households. Not so! This Pickled Carrots recipe uses apple cider vinegar and a bouquet of spices to achieve the pickled flavor. With five minutes of prep time, they’re an easy snack to always have on rotation, and will pair nicely with entrees like taco bowls or burgers.
Cumin is an effective preservative that has anti-inflammatory properties and contains free-radical fighting antioxidants. In conjunction with gut-boosting garlic, ginger, and apple cider vinegar, these pickled carrots will be easy on your digestive tract as well.
Can’t get enough pickles? Try mixing it up with different herbs and spices, like turmeric, dill, and rosemary. Or swap the carrots for cucumbers, asparagus, or zucchini. You can also try our recipes for Pickled Red Onions and Pickled Strawberries.
Tips:
- If your mason jars are on the smaller side, just divide the ingredients between two jars instead of one.
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Pickled Carrots with Cumin
- Recipe by: Jess Case
- Serves: 6
- Meal: Anytime
- Serves: 6
- Prep Time: 5 minutes
- Total Time: 5 minutes
Ingredients
1 1/2 lb carrots, peeled and cut into sticks
1 tsp red pepper flakes (AIP – omit)
1 tsp cumin seeds
3 in. fresh ginger, peeled and sliced
1 clove garlic, peeled and thinly sliced
1 cups apple cider vinegar
1 1/2 cups water
Directions
Heat a medium saucepan over medium-low heat. Add cumin and red pepper flakes and toast until fragrant, about 45 seconds.
In a mason jar, add toasted spices. Turn the jar on its side and stack carrot sticks, ginger, and garlic until tightly packed.
In a medium saucepan, bring apple cider vinegar and water to a boil. Pour hot liquid over carrots and leave to cool completely. When ready, put the lid on the jar and give it a gentle shake.
Store the carrots in the fridge. They will be ready after 3 days and keep for up to 2 weeks.
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