Tangy Turmeric Pickled Carrots with Ginger and Lime
Ingredients:
– 4 cups carrots, peeled and cut into thin sticks
– 1 cup apple cider vinegar
– 1 cup water
– 1 tablespoon sea salt
– 1 tablespoon sugar
– 2 teaspoons ground turmeric
– 1 tablespoon fresh ginger, grated
– 1 teaspoon black peppercorns
– 1 teaspoon mustard seeds
– 1 lime, zested and juiced
– 1 small red chili, sliced (optional for heat)
Instructions:
1. Prepare the Carrots: In a large bowl, combine the carrot sticks with a pinch of salt. Let them sit for about 15 minutes to release some moisture, then drain and pat dry.
2. Make the Pickling Brine: In a medium saucepan, combine the apple cider vinegar, water, sea salt, sugar, ground turmeric, grated ginger, black peppercorns, and mustard seeds. Heat over medium heat, stirring until the salt and sugar dissolve. Bring the mixture to a simmer, then remove from heat.
3. Add Lime: Stir in the lime zest and juice to the brine, adjusting to taste. If you prefer a spicier pickle, add the sliced red chili at this point.
4. Pack the Jars: Place the carrot sticks into clean, sterilized jars, packing them tightly. Pour the hot brine over the carrots, ensuring they are fully submerged. Leave about half an inch of headspace at the top of each jar.
5. Seal and Cool: Wipe the rims of the jars with a clean cloth to remove any residue. Seal the jars with lids and let them cool to room temperature.
6. Refrigerate: Once cooled, store the jars in the refrigerator. Let the pickled carrots sit for at least 24 hours before enjoying for the best flavor.
Storage Instructions:
– Keep the jars in the refrigerator.
– These pickled carrots will last for up to 2 months when stored properly.
Enjoy the vibrant and tangy flavors of these turmeric pickled carrots as a zesty addition to salads, sandwiches, or as a standalone snack!