Moroccan carrot pickles Recipe

Carrots with oriental flavours are delicious! And by using fermentation to preserve them they retain their nutritional benefits for longer and provide probiotics with health benefits. They are basically a simple and healthy way to do yourself some good.




30 min

Moroccan carrot pickles

Ingredients list

300g carrots

1 pink shallot

1 tsp of each of the following spices: black pepper seeds, yellow and black mustard seeds, coriander seeds

600ml chlorine-free water

18g salt

1 Le Parfait Super jars 1L 

Number of servings


Jar suggestion

Le Parfait Super Jars
All products


  2. Prepare the brine by mixing 600ml of chlorine-free water with 18g of coarse grey sea salt until the salt dissolves. (That’s 30% of salt in proportion to the water)
  3. Cut the carrots into sticks. Peel and finely slice the shallot.
  4. Fill the Le Parfait Super Jar and add the spices. 
  5. Cover with brine.
  6. Close tightly and keep at room temperature for 1 week to start the fermentation process. Then ideally store at about 15°C. Consume after 2 weeks.

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