Pickled carrots
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Young carrots blanched and packed in a sweet-sour brine with bay, cloves, allspice, coriander and star anise.
Ingredients
- 300 g carrots (small young carrots)
- 150 ml white wine vinegar
- 150 ml water
- 30 g sugar
- 1/2 tsp sea salt
- 1 bay leaf
- 2 cloves
- 2 allspice berries
- 1/2 tsp coriander seeds
- 1 star anise
- 1 dried chilli (small dried chilli or 1/2 tsp dried chilli flakes)
Equipment
- saucepan
- mason jars
Directions
- Wash and dry the carrots, then cut them into batons or rounds.
- Blanch in boiling water for 30 seconds, then drain and pack into sterilised jars.
- Bring all the remaining ingredients to a boil, then simmer for 10 minutes.
- Pour the hot liquid over the carrots and seal.
- Refrigerate for 2 days before using so the flavours can develop.
Notes
Refrigerator pickle: keep in the fridge up to a month; once opened, eat within 2 weeks. Must stay refrigerated.