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 reviewMaybe in wartime? 4/5 Not sure why you would need to pickle carrots nowadays. I think they are one vegetable that is better fresh. |
Ingredients
Printable π¨ shopping π list & π©βπ³ 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
- 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.
- Place the carrots in a sterile jar
- Cover with the vinegar solution
- 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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