Best ever Pickled Carrots
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
1
Best ever Pickled Carrots
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These are the best thing to keep in your fridge to add to a salad sandwich or Asian style dish. They instantly dial up the flavour and they keep for moths in the fridge!
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Ingredients
- 4 large carrots peeled and sliced
- 250 ml rice wine or white wine vinegar nice gentle vinegar like rice wine tastes better
- 400 gm caster sugar white
- 2 Tablespoons ginger sliced or grated into sticks
- 2 Tablespoons sea salt flakes or 1 Tablespoon table salt
Instructions
- Cut the carrots in 1/2 length ways and then in half again so you have 4 pieces, then slice into lengths and cut into matchsticks. ( If you do not have a slicer refer to my 10 minute pickled carrot recipe)
- Put the carrots into a colander and sprinkle with salt. Toss the carrots well to distribute the salt. Leave these to stand at room temperature for at least an hour or preferably overnight in the fridge.( in the colander sitting on a plate,to drain).
- Peel and slice the ginger and julienne ( fine matchstick slices looks best, if not as thinly as possible)
- Put the sugar and vinegar into a pot with the ginger (and other spices) and slowly bring to the boil, stirring occasionally. Turn down and simmer for a 2 minutes or until all of the sugar is dissolved and the liquid looks kind of shiny, just like a sugar syrup. Don't reduce the liquid, just boil and combine flavours. Set aside.
- Meanwhile wash the carrots under running water to get rid of the salt. Drain well, shaking or dabbing with kitchen paper to remove all the water. You can use a lettuce spinner for this too.
- Put the carrots into a container that has a tight fitting lid and pour over the warm vinegar mixture.
- The carrots can be used straight away but are better the next day or in the days after that when you want something to other dishes you are making. They should be sweet and sour all at the same time.
Notes
- Why salt and drain the carrot? Because this takes out any excess water. It allows the carrot to soften and then absorb some of the pickling liquid. It also helps them keep. The less water in pickles the longer they will keep. Water encourages bacteria. Always dig your carrots out of the container with a clean spoon
- *You can slice these into julienne to put through salads and sauces *These make a great addition to an Asian stirfry or noodle salad *Use them as a garnish *Use them to add spike and vinegar to a dull sauce *These work in a Vietnamese chicken salad with lots of coriander, mint and peanuts. *Use some of the pickling liquid to make a dressing with a little garlic and fish sauce added. *Add to Mediterranean salads with cumin and parsley and mint. *Use chopped in a Tuna sandwich they provide great texture and taste *You can also pickle cucumber like this too. De-seed it first
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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