Today’s tapas is a spicy little pickle: sliced carrots marinated in a garlic and cumin flavored brine. These are carrots as you’ve never had them. You’ll find them to be a delightful addition to a tapas spread. If you were in Spain, you’d ask for zanahorias aliñadas but we’re going to call them marinated carrots.
You’ll need to crush the garlic with the cumin and other spices to make a paste for the brine. A mortar and pestle makes it easy but if you don’t have one, use your largest chef’s knife to smash and drag the garlic through the spices on your cutting board.
My carrots were kind of skinny so I cut them on a slight bias. Feel free to cut them into sticks or coins if you prefer.
A mason jar is perfect for marinating the carrots. You want equal parts water and vinegar to make the brine. I put the carrots in the jar, added vinegar to the halfway point of the carrots and finish with enough water to barely cover them.
I found this awesome recipe at Spanish Sabores. You’ll want to go check out her site if you’re interested in the Spanish lifestyle.
Ingredients
- 6 large carrots peeled and cut into coins
- 2-3 garlic cloves peeled
- 1 teaspoon salt
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon smoky paprika
- 1/3 cup apple cider vinegar more or less
- 1/3 cup water more or less
- extra virgin olive oil for serving
Instructions
- Peel and slice the carrots, cook until just tender (I steamed mine in the microwave) Drain and rinse under cold running water.
- While the carrots are cooking mash the garlic with the salt, oregano, cumin and paprika to form a paste.
- Place the carrots and paste into a quart sized mason jar. Add enough apple cider vinegar to cover the carrots about halfway. Follow with enough water to just cover the carrots. Put on the lid and gently shake the jar to mix. Marinate for at least 4 hours.
- To serve, pour a small amount of extra virgin olive oil onto a small plate. Season with salt, pepper and oregano. Use a slotted spoon to remove the carrots from the brine and arrange over the olive oil. Serve with bread. Don't be shy about mopping up the oil with the bread.
We like to eat our marinated carrots as part of a simple tapas spread. We’ll have some sliced cheese, a little chorizo, some olives and the carrots and bread. It makes for a nice snack, especially when served with a beer or glass of wine.
More pickles and relishes:
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- Summer Zucchini Relish
How far in advance can you make these? Can it be a couple days or is 4 hours as long as it can be?
Hi Olivia. These will keep for at least a week in the fridge so you can definitely make them a couple days in advance.
This has such healthy ingredients with all those herbs in there. I always believe herbs are great to use with vegetables and such great flavor. Love your recipe. Thanks for sharing. Visiting from Real Food Fridays.
They were really tasty. I’m glad I tried making them and hope you get a chance to enjoy them, too. 🙂
I don’t think I have ever had marinated anything, but always up for new things. Pinning to my veggie board.
They make a nice addition to a veggie platter. Hope you get a chance to try them 🙂
Looks awesome! Thank you so much for linking up at Thank You Honey’s Whatever Wednesday party!!
Sarah
http://thankyouhoneyblog.com
What a tasty way to get my kids to eat more veggies. I’ll definitely be giving these marinated carrots a try. Thanks for sharing at Inspire Us Thursday on Organized 31.
Let me know what you think. I’m getting mixed reviews although most of my household likes them. Thank you for coming by 🙂
Not a fan of carrots myself so think I’d have to skip this recipe!
That’s too bad…more for me! 🙂
What a delightful surprise these carrots would be. I can taste the amazing seasonings now. Thanks so much for always bringing such wonderful recipes to the Let’s Get Real hop. I love Real Food, but I certainly do not have any knowledge of international cuisine. You are educating me all the time.
Thanks for the kind words 🙂 Glad you’re here!
These look great! Thanks for sharing!
They were awesome! Thanks for linking up to the linky. I was afraid I’d have to write a “What if someone threw a link party and no one came?” post! hahahaha
I LOVE marinated carrots and the spices in this recipe sound wonderful … they play nicely off the sweetness of the carrots. Thanks so much for sharing the recipe … I can wait to try it! So glad I found you via Wonderful Wednesday Blog Hop1
Glad you dropped by. I’m happy I returned the visit to your blog as well. Hope to see more of you 🙂
Yum! Looks great. Liked you on Facebook so I can follow along with Tapas Tuesday! Thanks for sharing! Stop by my Friday’s Five Features and link up this post (and others)! http://diy-vintage-chic.blogspot.com
Thanks Becca, I’ve returned the favor. I’m looking forward to “seeing” you again 🙂