This is kind of an odd recipe to share but I’m going through a culinary nutrition training course right now and I am stumbling on some really great ideas. This might sound like a “too much work” project but I ASSURE YOU it is very easy to throw together and makes a ton. They make a great snack and are perfect for salads. Frankly, I’m a bit addicted to them so hopefully, you will give this a try and see for yourself! The original recipe is from Pioneer Woman (I love her!) but adapted by me without all the sugar for your eating pleasure.
Ingredients:
- 3 pounds carrots peeled and cut into coins
- 1/4 white onion, sliced
- 2 cups water
- 2 cups apple cider vinegar
- 1 teaspoon whole yellow mustard seeds
- 1 teaspoon celery seeds or celery salt
- 1 teaspoon whole coriander seeds
- 1 teaspoon turmeric
- 1/2 teaspoon minced ginger
- 1/2 teaspoon sea salt
- 2 tsp coconut sugar
- 1-2 tsp cayenne pepper (optional but I like spicy)
Directions:
In a medium-sized saucepan halfway filled with water, bring to a boil. Add carrot coins and cook for 3-5 minutes and drain, transferring to a deep ceramic or glass bowl. Add in sliced onions.
In the same saucepan combine 2 cups water, vinegar, coconut sugar, seeds and spices, and stir together, bringing to a boil. Turn the heat down to low and simmer for 5 minutes, stirring a couple times to keep it combined. Carefully pour pickling mixture over the carrot and onions. Leave on the counter and let it cool to room temperature. Once cooled, spoon carrots into jars or glass containers and top with liquid so it’s just covering the carrots. Seal and refrigerate.