Pickled Carrots

Substitute:

  • No carrots? Try pickling parsnips, beetroots, cauliflower, cucumber, red onions, asparagus or fruits such as apricots or strawberries. 
  • No apple cider vinegar? Use any vinegar you have on hand such as white wine vinegar or red wine vinegar. 
  • No honey? Swap for maple syrup or caster sugar instead. 
  • No mustard seeds? Try with fennel seeds or cumin seeds instead.
  • Other seasonings? Try adding garlic, ginger, turmeric, dill, oregano, rosemary or any spices of your choice. 

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:

  1. Cut the carrots skin-on into batons to fit your 2 upcycled jars. Place the carrot batons in upcycled clean jars.
  2. In a saucepan, add the vinegar, water, honey, bay leaves, peppercorns and mustard seeds. Bring the vinegar mixture to a boil, then turn off the heat.
  3. 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.
  4. Serve the pickled carrots as a side, on a cheese board or chopped up in salad recipes.
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How to store

Store in a cool dark place to pickle. When 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 salad recipes.