Moroccan Carrot Salad

Carrots (pre-grated bought OR 6 medium OR 1 lb bag baby carrots)
Garlic (powder to taste OR 1 pressed clove)
Cumin
Honey
Salt
Turmeric
Cinnamon
Cayenne Pepper
Lemon Juice OR Orange Juice
Orange Segments OR Mango Pieces
Olive Oil
Greek Yogurt (optional)

If you have bought pre-grated carrots, cook them. I just zap them in the microwave, but they could also be boiled. If you have a good food processor with a grater attachment, if you have whole carrots, also cook them first and then grate them. I use baby carrots by chopping them in the blender and then zapping them in the microwave. The appearance isn’t as nice, but it’s quick and easy.

Add remaining ingredients and stir. If you like a creamy salad like I do, add a dollop of Greek yogurt. For best flavor, let marinate overnight.

Refrigerator Pickles

Sugar (4 cups)
White Vinegar (2 cups)
Salt (2 tbsps)
Turmeric (1 tsp)
Celery Seed (1 tsp)
Mustard Seed (1 tsp)
Yellow Onion, large, sliced or diced (if you want relish)
10 Small Cucumbers, 4 Medium Cucumbers, or 3 English Cucumbers, peeled and thinly sliced (approx.–add as much cucumber and onion as liquid permits)
Optional:
Red Pepper, sliced

Measure first six ingredients into large pot and heat to dissolve sugar. Move liquid to large container that will be used to store pickles in refrigerator (glass pickle jar, large tupperware–at least 1 liter sized). Add cucumbers, onions, (and peppers) to fill up to the level of liquid. Let stand for 2 hours; after it shrinks down, add more cucumber slices. Cover and store in refrigerator for up to six months (mine last for a year).

Inspired by: Company’s Coming Canning Recipes