Today’s tapas is a spicy little pickle. Sliced carrots are 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 (affiliate link) makes it easy but if you don’t have one, use your largest chef’s knife to smash the garlic in a dragging motion with the spices onto 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 for marinated carrots:
- 6 large carrots
- 2 – 3 cloves of garlic
- 1 teaspoon salt
- 1 tablespoon dried oregano
- 2 teaspoons cumin powder
- 1 teaspoon smoky paprika
- 1/3 cup apple cider vinegar, more or less plus an equal amount of water
- extra virgin olive oil for serving
- Peel and slice the carrots. Cook them until just tender. I steamed them in the microwave for a minute and a half, but you could boil them in salted water if you prefer. Drain and rinse them under cold running water.
- While the carrots are cooking, mash the garlic with the salt, oregano, cumin powder and paprika into a paste.
- Put the carrots and paste in a quart sized mason jar. Cover them with equal parts apple cider vinegar and water and shake the jar gently to mix.
- Marinate for at least 4 hours.
- To serve, pour a small amount of olive oil onto a small plate. Add salt, pepper and oregano to taste.
- Use a slotted spoon to remove the carrots from the brine and arrange over the olive oil.
- Serve with bread and don’t be shy about dunking the bread into the oil.