Easy

Pickled baby carrots

Name: Pickled baby carrots
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 bunches baby (Dutch) carrots, trimmed, 1cm green stalk left on; 1 1/2 cups (375ml) white wine vinegar; 1/3 cup (75g) caster sugar; 2 garlic cloves, halved; 2 long dried chillies; 1 tsp coriander seeds; 1 tsp black peppercorns; 1/2 bunch dill, roughly chopped

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by Valli Little

delicious. team

Oct 14, 2015

These pickled baby carrots are fantastic served with labneh.

2 bunches baby (Dutch) carrots, trimmed, 1cm green stalk left on
1 1/2 cups (375ml) white wine vinegar
1/3 cup (75g) caster sugar
2 garlic cloves, halved
2 long dried chillies
1 tsp coriander seeds
1 tsp black peppercorns
1/2 bunch dill, roughly chopped

Method

1.

Blanch carrots in a large pan of boiling water over high heat for 1-2 minutes, then drain and refresh in cold water. Pack the carrots into a clean, sterilised 1L (4 cup) jar.
2.

Place the vinegar, sugar, garlic, chillies, coriander seeds, peppercorns, 11/2 cups (375ml) cold water and 1 tsp sea salt in a pan over medium heat. Bring to the boil and cook for 1-2 minutes until sugar dissolves. Remove from heat, add dill, then pour over carrots until jar is almost full. Seal the jar and set aside to cool. Refrigerate for 2 days before using and keep refrigerated for up to 2 months.