Prep time: 20 mins | Marinate time: 2 hours | Yield: 3–4 jars
Ingredients
2 lbs fresh carrots, peeled and shredded (or julienned)
1 head fresh garlic, minced or pressed
1 small red bell pepper, finely chopped
1 small green chili or jalapeño, finely minced
1/2 cup vegetable oil or neutral oil
1/3 cup apple cider vinegar (or white distilled vinegar)
2 tbsp sugar (or monk fruit sweetener for low-carb)
1 1/2 tsp salt
1 tsp ground coriander
1/2 tsp cayenne pepper or red pepper flakes
1/4 cup fresh parsley or cilantro, finely chopped
Instructions
1. Prep Carrots: Place shredded carrots in a large mixing bowl. Sprinkle with salt, toss well, and let rest for 10 minutes to soften slightly. Gently squeeze out any excess liquid.
2. Add Aromatics & Seasonings: Add minced garlic, red bell pepper, green chili, sugar, ground coriander, cayenne pepper, and chopped fresh parsley over the top of the carrots.
3. Heat Oil: In a small saucepan, heat vegetable oil over medium heat until hot (just before smoking). Carefully pour the hot oil directly over the garlic and spices to bloom their flavor.
4. Toss & Marinate: Pour in the vinegar and toss everything thoroughly until combined.
5. Jar & Chill: Pack the mixture tightly into clean glass mason jars. Cover with lids and refrigerate for at least 2 hours (preferably overnight) to let flavors develop fully before serving.