Carrot Pickles

Carrot Pickles are a quick refrigerator condiment built from thin carrot sticks, lemon juice, apple cider vinegar, salt, chili powder, crushed mustard seeds, and optional ginger, green chili, and turmeric.

The recipe is assembled entirely in a jar rather than cooked. The carrots are cut into long thin sticks so the seasoning can coat a large surface area while the vegetables stay crisp.

After mixing, the jar rests in the refrigerator for at least two hours and is shaken from time to time. The source keeps the method deliberately simple and notes that the pickles hold for at least a week.

Ingredients

• 3 carrots, cut into 2 1/2-inch (6-cm) long thin sticks
• 1/2 teaspoon lemon juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon chili powder, or to taste
• 1 teaspoon yellow mustard seeds, crushed
• 2 slices fresh ginger, optional
• 2 fresh green chilies, slit at the end, optional
• 1/4 teaspoon turmeric, optional
• If only lemon juice or vinegar is available, use 2 1/2 tablespoons of that one ingredient

Method

Combine all ingredients in a jar with a lid and shake well. Refrigerate for at least 2 hours before serving, shaking the jar from time to time. Keep refrigerated for at least 1 week. Makes 2–2 1/2 cups.