These carrot pickles are quick and easy to prepare and really quite delicous. Once infused, they make a good addition to both sandwiches and salads as well as an excellent accompaniement to many Asian meals.
Trim the carrots, them cut them into julienne strips. I made mine fairly chunky, but the original recipe says they should be the size of matchsticks.
4 carrots - scrubbed but not peeled
Place them in a sterilised 500ml jar* together with the bay leaf.
1 bay leaf
Bring the remaining ingredients to the boil in a pan, stirring to ensure the sugar has dissolved, then pour over the carrots. Ensure all are submerged.
150 ml apple cider vinegar, 100 ml water, 3 tbsp golden caster sugar, ½ tsp sea salt, 1 tbsp coriander seeds, 1 tsp caraway seeds
Leave to cool before sealing. Will keep for 2-3 months. Once opened, keep in the fridge and use within 3 weeks.
Notes
Best left for a couple of days for the flavours to infuse.See my guide on how to sterilise glass jars and lids.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.