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.