Moroccan · Condiment
Cumin Pickled Carrots (Moroccan Quick Pickle)
Batons of carrot in a garlicky, cumin-and-vinegar brine turn tangy and lightly spiced within a day, making a bright pickle for the Moroccan table alongside grilled meats, sandwiches and rice. Crunchy, sour and warm with cumin and a little chilli, they cut through rich food and keep for weeks in the fridge.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 12
- Level
- Easy
Ingredients
- 500 g carrots, cut into batons
- 3 garlic cloves, sliced
- 250 ml white wine vinegar
- 250 ml water
- 1 tbsp salt
- 1 tbsp sugar
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp chilli flakes
- 1 bay leaf
Method
- 1
Blanch briefly
Blanch the carrot batons in boiling water for 2 minutes so they keep some crunch but lose their raw edge, then drain and pack into a clean jar with the garlic.
- 2
Make the brine
Bring the vinegar, water, salt, sugar and spices to a simmer, stirring until the salt and sugar dissolve.
- 3
Pour over
Pour the hot brine over the carrots to cover completely, adding the bay leaf.
- 4
Cool and chill
Cool, seal and refrigerate. They are ready after a day and best after three.
Chef's tips
- A quick blanch keeps the carrots crunchy while helping the brine penetrate.
- Toast the cumin and coriander seeds first for a deeper, more fragrant pickle.
- Make sure the carrots are fully submerged in brine so they pickle evenly and keep well.
Frequently asked questions
How long do they keep?
Several weeks in the fridge if kept submerged in the brine and handled with clean utensils. The flavour deepens over the first week.
Can I pickle other vegetables the same way?
Yes. The same cumin brine works well for cauliflower, turnips, celery or green beans; just adjust the blanching time to suit each vegetable's firmness.