These carrot pickles are quick and easy to prepare and once infused, they make a good addition to both sandwiches and salads.
Jams, Chutneys etc, Snack
carrots, easy, pickles, quick
Choclette @ Tin and Thyme
carrots - scrubbed but not peeled
golden caster sugar
I used Cornish sea salt
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.
Place them in a
sterilised 500ml jar
together with the 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.
Leave to cool before sealing. Keep in the fridge and use within 3 weeks.
Best left for a couple of days for the flavours to infuse.
Recipe from Choclette @Tin and Thyme