This recipe creates a colorful, flavorful preserve made from shredded carrots, fresh herbs, and peppers. It’s a dish that celebrates both taste and presentation, offering a balance of sweetness, spice, and freshness. The carrots provide natural crunch and vibrant color, while herbs and peppers add depth and brightness. Preserved in jars, this mixture becomes a versatile addition to meals—served as a side dish, condiment, or even a light salad.
The preparation is straightforward yet rewarding. By combining fresh vegetables with a simple brine or marinade, you create a preserve that is both delicious and long-lasting. It’s perfect for family meals, festive occasions, or simply to add variety to everyday dining. The jars themselves, filled with bright orange and green hues, are visually appealing and make the dish feel celebratory.
INGREDIENTS:
- 6 cups shredded carrots
- 2 red peppers, finely chopped
- ½ cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 cup vinegar (white or apple cider)
- ½ cup sugar
- 2 cups water
INSTRUCTION:
- Prepare the vegetables: Wash and peel the carrots. Shred them finely and place in a large mixing bowl. Add chopped red peppers, parsley, and cilantro. Toss to combine.
- Make the brine: In a saucepan, combine vinegar, sugar, water, salt, black pepper, and red pepper flakes. Bring to a gentle boil, stirring until sugar and salt dissolve.
- Combine with vegetables: Pour the hot brine over the carrot mixture. Stir thoroughly to ensure all vegetables are coated.
- Pack into jars: Using clean, sterilized jars, fill each with the carrot mixture. Press down lightly to remove air pockets. Pour remaining brine into the jars until the vegetables are fully submerged.
- Seal and store: Close the jars tightly with lids. Allow them to cool to room temperature before refrigerating. For longer storage, process jars in a hot water bath for 10–15 minutes.
- Serve and enjoy: The preserve can be eaten immediately but develops deeper flavor after resting for 24–48 hours. Serve chilled or at room temperature.
SERVINGS:
This recipe yields approximately 6 jars, each providing multiple servings as a side dish or condiment.
NOTE:
- Flavor balance: Carrots bring natural sweetness, vinegar adds tang, and herbs provide freshness. Red pepper flakes add optional heat for those who enjoy spice.
- Storage tip: Refrigerated jars last up to 2 weeks. Properly sealed jars processed in a hot water bath can last several months.
- Presentation: The bright orange carrots and green herbs create a visually appealing dish. Serving in small bowls or directly from jars adds rustic charm.
- Mindful preparation: Take care to sterilize jars properly if planning long-term storage. This ensures safety and preserves flavor.
- Serving ritual: Pair the preserve with grilled meats, rice dishes, or bread. It works equally well as a refreshing side or a flavorful topping.
- Practical use: This recipe is versatile. It can be enjoyed as a salad, relish, or condiment, making it a valuable addition to any kitchen.
Final Thoughts
Spiced Carrot and Herb Preserve is a recipe that combines simplicity with vibrancy. With just carrots, herbs, peppers, and a basic brine, you create a dish that is flavorful, colorful, and versatile. It’s easy to prepare, visually appealing, and adaptable to different meals.
This recipe is about more than just taste—it’s about celebrating fresh ingredients and finding joy in homemade preparations. Whether served at family dinners, shared at gatherings, or enjoyed as a daily side, this preserve brings brightness and flavor to the table. Its jars, filled with vivid colors, are a reminder that food can be both nourishing and beautiful.