A tangy and spicy pickled carrot recipe, perfect as a side or snack.
Blanch the fresh carrots in boiling water for a few minutes, then drain and rinse under cold water.
Blanching helps to slightly soften the carrots while maintaining their crunch.
In a mixing bowl, combine the white vinegar, cumin seeds, minced garlic, sugar, and salt.
Mix until the sugar and salt are fully dissolved for a balanced marinade.
Add the blanched carrots and sliced red onion to the marinade, ensuring they are fully submerged.
Use a plate or weight to keep the vegetables submerged if needed.
Transfer the mixture to an airtight container and refrigerate for at least 24 hours.
The longer the carrots marinate, the more flavorful they become.
Before serving, taste and adjust the seasoning if necessary.
Serve chilled for the best flavor and texture.
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