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Quick pickled carrots

  • Timer Prep 15 min
  • Chart 27.0 cal/
    serving
  • Chef hat Easy
    effort

Method

  1. 1 Slice the carrots in half lengthways, then in half on the diagonal.
  2. 2 Mix 250ml water, the vinegar, sugar, bay leaves, coriander seeds, peppercorns and cumin seeds in a saucepan.
  3. 3 Bring to a boil, then reduce the heat and simmer until all of the sugar has dissolved.
  4. 4 Add the carrots to the pan and cook for 5 mins, or until just fork tender, then remove the pan from the heat and leave to cool completely.
  5. 5 Cover and chill overnight.
  6. 6 It’s important to let the carrots chill for this length of time to ensure they are tenderised in the pickling liquid.
  7. 7 Enjoy with cheese and crispbreads.