Moroccan Pickled Carrots - Oh snap!

Pickles aren't something I think of often. Yet, when good ones are served with a meal, or just put out on a plate on the table, I'm the first one to munch them down to their tiny little pickled stems. Pickles are the accent, that perfect piece of jewelry that brings the rest of the whole look together. February's ingredient for TigressCanJam is carrots, chosen by Doris and Jilly. Since I make jams a lot, I thought I'd spice it up a bit and can some pickles. Spice is a good word to use for these tongue trippers.

MOROCCAN PICKLED CARROTS

I was inspired by one of my favorite books: Jam It, Pickle It, Cure It by Karen Solomon. The colors in her photos and the simplicity of her recipes give you the confidence to use them, yet leave room for experimentation. Besides the spices (seen below), I also added Cumin and a pinch of tumeric.

I had a blast picking out multi-colored Heritage Carrots and Oranges at the Hermosa Beach Farmer's market.

After sterilizing the jars, I packed the peeled, and sliced carrots into the jars, added my spices and filled them with a concoction of acid and citrus.


This was a fun can/pickle session and I'm thinking of giving these as gifts to my friends who just aren't the sugar/jam/jelly types. These have crunch with a collection of sweet citrus, lively dill and mustard, and earthy cumin. I think I just made myself want to go pull another carrot out of the pickle jar.