10120 minutes
A vibrant and spicy pickled carrot recipe infused with turmeric and mustard oil.
Black Mustard Seeds, crushed
teaspoons
Carrots, peeled and cut
0 lb
teaspoons
teaspoons
Turmeric Powder
teaspoons
Vegetable Oil, warmed
cups
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.
Choose fresh, firm carrots with a bright color. Organic carrots often have superior flavor. Make sure to peel them as the skin can harbor dirt and bitterness.
Mustard oil should be heated to its smoking point before use to temper its raw flavor. Use proper ventilation when doing this.
Use high-quality, fresh spices and adjust the amount of turmeric and chilies to taste for the best flavor without overpowering.
Uniformity in slicing ensures even pickling. Aim for slices about 1/8-inch thick using a mandoline slicer if available.
Use kosher salt for its pure flavor and adjust the sugar based on the carrots' sweetness and your preference.
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