Pickled Carrots
Substitute:
- No carrots? Try pickling parsnips, beetroots, cauliflower, cucumber, red onions, asparagus or even fruit, like apricots or strawberries.
- No apple cider vinegar? Use any vinegar you have.
- No honey? Swap for maple syrup or caster sugar.
- No mustard seeds? Try with fennel seeds or cumin seeds instead.
- Other seasonings? Try adding garlic, ginger, turmeric, dill, oregano, rosemary or any spices you like.
Prep time: 10 minutes
Cook time: 2 minutes
Total time: 12 minutes
Servings: 4
Ingredients:
230 g Carrots
90 g Apple cider vinegar
90 g Water
2 tbsp Honey
2 Bay leaves
1 tsp Pink peppercorns
1 tsp Mustard seeds
2 Upcycled jars (clean)
Recipe:
- Leave the skin on the carrots and cut them into batons, then add them into your up-cycled jars.
- Add the vinegar, water, honey, bay leaves, peppercorns and mustard seeds to a saucepan. Bring to a boil, then turn off the heat.
- Pour the hot vinegar mixture over the carrots until fully covered. Seal the jars and let them cool at room temperature. Chill at least 4 hours and for up to 2 months. The longer the carrots sit, the more flavour they will develop.
- Serve the pickled carrots as a side, on a cheese board or chopped up in a salad.
How to store
Store in a cool dark place to pickle. Once opened, store in the fridge for up to 7 days.
Leftovers
Serve the pickled carrots as a side, on a cheese board or chopped up in salads.
