The secret to really unique, and flavourful pickles lie is in the spices add to the brine. Carrots become more exotic when pickled with mustard seeds, Pimento, apple cider and bay leaves.
Recipe by Leopard’s Leap
Instructions
- 200 g Carrots, washed and peeled
- 250 ml Apple cider vinegar
- 250 ml Water
- 150 g Castor sugar
- 1 tsp Sea salt
- 1 tsp Mustard seeds
- 1 tsp Star anise
- 4 whole Pimento
- 8 whole Black peppercorns
- 3 Bay leaves
Instructions
- Make the pickling liquid by combining all the ingredients except the carrots in a small saucepan over low heat.
- Stir until the castor sugar has dissolved, transfer the pickling liquid to a pickling jar and place in the fridge to cool down.
- Cut the carrots in julienne with a julienne peeler or into strips with a mandolin.
- Add the carrots to the pickling jar and make sure the carrots are submerged under the pickling liquid.
Allow to stand for 24 hours before using.
