Orange Cumin Carrot Pickle
- 1/2 tsp cumin
- zest from 1/2 orange
- about 1 quart worth of organic carrot sticks (or baby carrots)
- 2% salt brine (19 gms of salt per quart of water*)
Peel carrots and cut into sticks small enough to fit in the fermentation vessel. Add cumin and orange zest to the bottom of the jar. Pack carrots in, filling no higher than the shoulder. Pour salt brine over the top leaving about 1″ of head space. Cover tightly, don’t forget to fill the airlock with water. Let set at room temperature in a dark location for about 5 days or until bubble activity stops. Remove to cold storage and enjoy immediately. Carrots will store in an airtight container for a year or longer.
*Weighing salt is the best way to be accurate. Depending on the grind, salt can vary from 11 gms to 16 gms per tablespoon.