Ingredients
- 400g carrots, cut into thick slices on the diagonal
- Salt
- 1 fresh bay leaf
- 2-4 slices fresh red chilli
- 1 tsp salt
- 12 black peppercorns
- 375ml verjuice or good quality white wine vinegar
- ½ cup raw cane sugar
PICKLED CARROTS
Method
- Cook carrots in a saucepan of lightly salted simmering water until just tender (about 5 minutes)
- Add the verjuice, sugar, chilli, bayleaf, peppercorns and salt, heat gently until sugar dissolves (3-5 minutes)
- Place carrots into 750ml capacity sterilised glass jar
- Pour over the verjuice mixture until the carrots are well covered
- Seal tightly with a lid
- Invert the jar a couple of times to mix contents
- Leave upside down for at least 24 hours to allow mixture to settle
- Turn upright and store in a dark cupboard for at least several months
- However once opened store in the fridge
Comments
I stumbled across pickled carrots once or twice on my travels, served alongside some salami, good quality bread and perhaps a few olives. I thought it was a refreshing way to serve carrots.
Thank you to Sam Young Growers Ltd for supporting this demonstration.
To download a printable version of this recipe click here
