Carrot Pickle

After you have these pickles, you won't want a dill again. They add so much flavor to a dish. Only a little bit is needed with at least one meal a day for flavor and beneficial bacteria. 

makes ~3 cups


2 large carrots (1 lb), cut into matchsticks 

4 Tbsp mustard oil 

1 tsp fennel seeds

1 tsp coriander seeds

1 tsp fenugreek seeds

1 tsp cumin seeds

Pinch asafoetida

1 Tbsp garlic 

2 Tbsp ginger

3 Tbsp jaggery 

1 tsp chili powder

½ cup white vinegar


  1. Heat up oil and pop the fennel, coriander, fenugreek, cumin, and asafoetida. 
  2. Add the ginger and garlic. Cook until fragrant and has a little bit of color. 
  3. Add the jaggery, chili powder, white vinegar and carrots. Bring to a boil and then cook, covered on low for 8 minutes.
  4. Remove from heat and let cool to room temp. Put in an airtight container in the fridge. 
  5. Enjoy the next day. 

ideas / variations

  • Enjoy these pickles in sandwiches, salads, and on the side of your favorite dishes. Any meal can be made tastier with a bit of pickle.