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Quick and easy spicy pickled carrots
Pickled carrots are super easy to make and are the perfect foodie gift at any time of year. Serve with antipasti platter, in sandwiches and salads too
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
Instructions
- Wash and dry the carrots and slice into batons or rounds
- Blanch in boiling water for 30 seconds then drain and pack into sterilised jars
- Heat all the other ingredients and bring to boil and lower heat and simmer for 10 minutes
- Pour over carrots and seal jars
- Keep in fridge for 2 days before using to let flavours develop
- Store in fridge for up to a month. Once opened eat within 2 weeks
Notes
Use these pickled carrots with a Ploughman's Lunch, on a cheeseboard, add to salads and so much more
Nutrition
Calories: 139kcalCarbohydrates: 31gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 696mgPotassium: 531mgFiber: 5gSugar: 22gVitamin A: 25131IUVitamin C: 10mgCalcium: 66mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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