Carrot Quick Pickle

Massage the vegetables gently for a few minutes then squeeze out the excess moisture. When time is up remove carrots from water and run under cold.

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You can place the pickled carrots in a sterile jar or other container with the marinade and keep in the fridge until needed.

Carrot quick pickle. Add carrots to a jar fill with water to cover. When the water comes to a boil drop in the carrots and cook for 2 minutes. By grating the carrots they will pickle very fast since theyll be in small pieces.

Cut into thin sticks. Its better to have the carrots be a little too crisp than too soft and mushy. - Place all ingredients into a saucepan and make sure carrots chilli and garlic are covered with the liquid.

Bring to the boil and immediately turn the heat off. Place the peeled carrots in a bowl and pour the vinegar and spice mixture over them ensuring they are covered. Keep stirring and be careful not to burn the spice mix.

Carefully add carrots to boiling water and cook for about 5 minutes until just softened. To make any amount of carrots use the displacement method. - Julienne or finely chop the carrot into thin strips.

Youll need just a few ingredients to make these quick pickled carrots. Fill a medium-large saucepan half-full with water and bring to a boil on the stove top. Put your chosen vegetable into a bowl and sprinkle over the sugar and salt.

Add spices to the hot oil. Peel carrots and trim to fit jars. Leave to marinate for as long as possible preferably a minimum of 24 hours to allow the flavour to develop.

Mix and allow the oil-spice mix to sizzle for a minute on a medium flame. - Place the mixture into a jar seal and place in the fridge for 24 hours before serving. Heat oil in a pan.

Measure the water and use that amount to build the pickling liquid amounts.

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