Hot sauce pickled carrots

Hot sauce pickled carrots

By
From
Kenko Kitchen
Makes
450 g
Prep
10 mins
Cooking time
10 mins
Photographer
Elisa Watson

I first had Tabasco-pickled carrots when I was in San Francisco. After only eating half of one carrot (I had to share the rest with my boyfriend) I was hooked. These bad boys pack a punch and are next-level delicious! I like to serve them alongside salads, in sandwiches or as a little nibble on their own.

Ingredients

Quantity Ingredient
500ml apple cider vinegar
100g coconut sugar
1 teaspoon chilli flakes
1 teaspoon salt
2 tablespoons Simple hot sauce
or 2 tablespoons tabasco
1 bunch baby carrots, washed with tops removed

Method

  1. Put the vinegar, sugar, chilli, salt and simple hot sauce in a saucepan over medium heat. Bring to the boil, then reduce the heat to very low and let simmer for 3 minutes. Add the baby carrots and cook for a further 5 minutes.
  2. Pour the mixture into a sterilised jar and allow to cool completely.
  3. Leave the jar on the counter with the lid off overnight, then place the lid on in the morning and transfer to the refrigerator.
  4. These guys are best eaten a few days later, but can be eaten anytime! They keep for up to 6 months.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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