MOROCCAN PICKLED CARROTS

Moroccan Pickled Carrots image

Provided by Tess Geer @dmsgrl

Number Of Ingredients 11

1 1/4 pound(s) whole carrots, scraped and c
1 - peel of one lemon, removed in strips with a vegetable peeler
4 - plump garlic cloves, thinly sliced
4 - dried hot red chilies
1 1/2 cup(s) water
1 cup(s) apple cider vinegar
1/4 cup(s) sugar
1 1/2 tablespoon(s) kosher salt
2 teaspoon(s) cumin seeds, cracked
2 teaspoon(s) coriander seeds, cracked
1/2 teaspoon(s) cinnamon

Steps:

Tightly pack carrot sticks longways in a clean 1 qt mason jar you should have two layers.
Top carrots with garlic, lemon peel and chili peppers, crumbling one of the peppers. Sprinkle cinnamon over the top.
Bring water, salt, vinegar, sugar, cumin and coriander to a boil over medium high heat stirring occasionally. Once sugar has fully dissolved, continue to boil for 3-5 minutes.
Pour brine over carrots in increments, pausing to let brine settle down between carrots. Using a long utensil handle, gentle prod between the carrots to aid the settling. Continue until brine reaches 1/4 from the rim.
Cover tightly and refrigerate a minimum of 3 days before eating. Tastes best after 1 week. Will keep in the refrigerator for up to six weeks.