Pickled carrots

This recipe requires preparation in advance!

Nice and easy to make and no need to make huge quantities.

Not really sure how long this would last though I would guess 3 months providing the jar is properly sterilised

Pickled carrots

A jar of pickled carrots
Servings:	Servings: 35 - Makes one jar
Calories per serving:	172
Ready in:	30 minutes
Prep. time:	30 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	5th January 2013

Best recipe review Maybe in wartime? 4/5 Not sure why you would need to pickle carrots nowadays. I think they are one vegetable that is better fresh. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 8 carrots, peeled and julienned
• White wine vinegar and water mixed 50/50 to cover
• 1 tablespoon white sugar
• 1 teaspoon sea salt
• 1 tablespoon whole coriander seeds
• 1 teaspoon dried dill
• 1 teaspoon chilli flakes
• Grind of black pepper

Method

1. Add the vinegar and water mixture, white sugar, salt, pepper to a suitable pan. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
2. Place the carrots in a sterile jar
3. Cover with the vinegar solution
4. Seal the containers, refrigerate and marinate for at least a week to allow the flavours to permeate.

Variations

Try a different mix of vinegars - I always think if the vinegar blend tastes nice, then so will the pickles.

Add your favourite spices to the pickles.

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