afoona
Moroccan Pickled Carrots
Salads

Moroccan Pickled Carrots

Moroccan pickled carrots seasoned with cumin and paprika, tangy and sweet, the perfect accompaniment to meats and sandwiches

⏱ 25 min🍽 4 servings 🌍 Moroccan👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Cook the carrot in water with a pinch of salt for 5 minutes, until slightly softened.
    ⚙ Cooking in salted waterStoveSmall saucepan
    💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
  2. 2
    Drain the carrot.
    Colander
  3. 3
    In a small pot, bring the vinegar, water, sugar, salt, cumin and paprika to a boil, until the sugar dissolves.
    StoveSmall saucepan
  4. 4
    Arrange the carrot in a clean jar with the chili pepper and garlic.
    Jar
  5. 5
    Pour the brine over until it covers the carrot.
    💡The vegetable must be fully covered by the brine: a piece that sticks out dries up and spoils first.
  6. 6
    Add the olive oil and mix.
  7. 7
    Seal and refrigerate for at least 24 hours.
    Refrigerator
171calories
2 gprotein
14 gcarbs
11 gfat
● protein 4%● carbs 36%● fat 60%

Per serving (213 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 One cooking vessel

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
  • Jar · Also works: Storage container (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

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