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Pickled Carrots

Citrus Pickled Carrots

Ingredients

  • 5-6 medium sized carrots peeled
  • 2 whole cloves
  • 2 cardamom pods
  • 1 stick cinnamon
  • 1- inch knob of ginger finely sliced
  • peel of one orange without bitter white pith
  • 2 cups filtered water slightly warm to help mix the maple syrup
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh orange juice
  • 1 tablespoon sea salt or two tablespoons whey

Instructions

  1. Slice the carrots in half lengthwise, then each half in half again for long, slender sticks.
  2. Place carrot slices in a quart-sized mason jar, then add the cloves, cardamom, ginger and orange peel.
  3. In a separate container, mix the warm water with sea salt (or whey), maple syrup and orange juice.
  4. Pour liquid mixture over carrots, leaving 1 inch of room at the top of the jar (use additional filtered water if necessary).
  5. Cover tightly with a lid and allow to ferment for 5 to 7 days (or more, if you so desire).
  6. Store in the fridge.
  7. Want more kick next time? Try adding a sliced garlic clove and/or a pinch of red pepper flakes.

Recipe Notes

You may place a washed oak leaf into this ferment to ensure crispy carrots. Since we're still waiting for outdoor growth here in MN, I cross my fingers and hope for the carrot crunch.