Pickled Carrots
For the pickling brine:
1 cup water
2.5 cups vinegar
1 cup sugar
2 tbsp sea salt
4 bay leaves
1 tbsp turmeric
15 pepper corns
1 tbsp mustard seeds
1 tbsp fennel seeds
4 cloves garlic
2 tbsp chilli flakes or 2 dried chillies - more if you dare
6 cloves
2 shallots thinly sliced into rings
About 6 large carrots, thinly sliced lengthways
Method:
Put all the ingredients for the pickling brine into a pot and bring to a boil, stirring occasionally. Make sure the sugar is fully dissolved.
In a large jar place the carrots and shallots. Pour over the brine and make sure the vegetables are covered - yo can top up with more vinegar/water as required. Seal the jar, refrigerate once cool and try to resist eating them for at least 3 days!
This brine will work well with most garden vegetables.
2 shallots thinly sliced into rings
About 6 large carrots, thinly sliced lengthways
Method:
Put all the ingredients for the pickling brine into a pot and bring to a boil, stirring occasionally. Make sure the sugar is fully dissolved.
In a large jar place the carrots and shallots. Pour over the brine and make sure the vegetables are covered - yo can top up with more vinegar/water as required. Seal the jar, refrigerate once cool and try to resist eating them for at least 3 days!
This brine will work well with most garden vegetables.
