PICKLED CARROTS
Ingredients
400g carrots, cut into thick slices on the diagonal
Salt
1 fresh bay leaf
2-4 slices fresh red chilli
1 tsp salt
12 black peppercorns
375ml verjuice or good quality white wine vinegar
½ cup raw cane sugar
Salt
1 fresh bay leaf
2-4 slices fresh red chilli
1 tsp salt
12 black peppercorns
375ml verjuice or good quality white wine vinegar
½ cup raw cane sugar
Method
Cook carrots in a saucepan of lightly salted simmering water until just tender (about 5 minutes).
Add the verjuice, sugar, chilli, bayleaf, peppercorns and salt, heat gently until sugar dissolves
(3-5 minutes).
Place carrots into 750ml capacity sterilised glass jar. Pour over the verjuice mixture until the carrots are well covered. Seal tightly with a lid. Invert the jar a couple of times to mix contents. Leave upside down for at least 24 hours to allow mixture to settle. Turn upright and store in a dark cupboard for at least several months. However once opened store in the fridge.
Add the verjuice, sugar, chilli, bayleaf, peppercorns and salt, heat gently until sugar dissolves
(3-5 minutes).
Place carrots into 750ml capacity sterilised glass jar. Pour over the verjuice mixture until the carrots are well covered. Seal tightly with a lid. Invert the jar a couple of times to mix contents. Leave upside down for at least 24 hours to allow mixture to settle. Turn upright and store in a dark cupboard for at least several months. However once opened store in the fridge.
Comments
I stumbled across pickled carrots once or twice on my travels, served alongside some salami, good quality bread and perhaps a few olives. I thought it was a refreshing way to serve carrots.Thank you to Sam Young Growers Ltd for supporting this demonstration.
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