Spicy Turmeric and Mustard Oil-Pickled Carrots

1. Crush Mustard Seeds

Take 2 teaspoons of black mustard seeds and crush them using a heavy mortar and pestle. The goal is to split the seeds at least in half, which releases their essential oils and enhances the flavor of your pickled carrots.

2. Prepare Carrots

Peel and cut 1 pound of medium-thick carrots into halves or quarters, depending on their thickness. This ensures they are uniformly sized and will pickle evenly.

3. Combine Ingredients in Jar

Place the carrot pieces into a clean, dry quart jar. Add 1 teaspoon of salt, 1 teaspoon of cayenne pepper, 1 teaspoon of ground turmeric, and the crushed mustard seeds to the jar.

4. Add Warmed Oil

Warm 2 cups of vegetable oil on the stove until it's hot, but not smoking. Pour the warmed oil over the carrots in the jar, making sure the oil completely covers the carrot pieces. Seal the jar and give it a good shake to mix everything together.

5. Mature the Pickles

Leave the jar in a warm place for 7 days, shaking it daily. This consistent shaking ensures the flavors are evenly distributed throughout the carrots. After 7 days, open the jar and shake it once more before serving.