Pickled carrots

Pickled carrots

By
From
The Produce Companion
Makes
2 litres
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg carrots, trimmed, peeled and quartered lengthways
4 garlic cloves, peeled
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon yellow mustard seeds
115g caster sugar
1 litre white vinegar
1 litre water

Method

  1. Blanch the carrots in a large saucepan of boiling water for 2 minutes, then drain and refresh under cold water.
  2. Stand the carrots upright in warm sterilised jars, packing in tightly.
  3. Combine the garlic, bay leaves, peppercorns, mustard seeds, sugar, vinegar and water in a large saucepan and bring to the boil, stirring until the sugar dissolves. Pour over the carrots, making sure they are covered. Seal the jars immediately.
  4. Stand the jars on a wire rack or trivet in the base of a deep pot. Fill the pot with boiling water to cover the jars by at least 3 cm. Cover with a tight-fitting lid and simmer for 20 minutes. Remove the jars from the water and leave to cool on a wooden board. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • Enjoy these carrots straight from the jar or as crudités on a platter, or chop them and add to any dish calling for carrot. You can use a mixture of carrot varieties if you have them growing.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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