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Monday
Apr122010

Pickled Carrots

These make a great addition to a cheese platter or Ploughman's lunch for something a little different. An easy first try at pickling.

"Adapted from Gourmet Gifts, 1985, by Beverley Sutherland Smith. I always keep a jar of these in the fridge, keeps for at least 3 months" – Yolanda Derham.

 
Pictured: Pickled carrots

1 kg carrots, peeled and cut into strips lengthways
4 cups cider vinegar
2 cups sugar
2 large bay leaves
2 tsp mustard seeds
½ tsp dill seeds
1 tsp salt

Place vinegar, sugar, bay leaves, mustard seeds, dill seeds and salt into pan.
Bring to boil and simmer until sugar dissolves.

 
Pictured: Dissolving sugar and spices in water prior to adding carrots for pickling

Add carrots and cook about 5 minutes – do not allow them to soften.

Put carrots in glass jars, cover with liquid and keep in fridge.

Makes 3 - 4 jars