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South African Preserved Pickle Carrots

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South African Preserved Pickle Carrots

Carrots are believed to have originated in Afghanistan. Carrots are now a popular vegetable grown all over the world, in South Africa; carrots have been an important vegetable crop for centuries.


South African Preserved Pickle Carrots

Carrots are grown all over South Africa cultivated in Stellenbosch, Johannesburg, East Rand, Pretoria, Greytown, Weenen and in the Reddersburg area in the Free State. The root is the edible part and the color of the roots varies from white, yellow, orange-yellow, light purple, deep red to deep violet.

Carrots are eaten fresh, processed, juiced and pickled. Preserved pickle carrots is an easy-to-follow delicious recipe.


South African Preserved Pickle Carrots


Ingredients

1 mason jar, medium size ball with cover
1 small bag of baby carrots
1 medium slice of fresh ginger
2 tablespoons mustard seeds
1 crushed clove of garlic
Enough white vinegar to cover carrots


Directions


Sprinkle carrots with salt and add to the mason jar along with ginger, seeds, and garlic. Cover with vinegar. Seal jar according to the ball instructions and let sit for at least two months before serving.

The African Gourmet explores how African food, history, and science intertwine. Here, a plant is a healer, a story is a map, and the kitchen is a laboratory. I’m Ivy — a writer raised by historians, now sharing Africa’s wisdom from the U.S. through cookbooks, cultural research, and storytelling. If you’re curious about where flavor meets memory, you belong here.

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