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Pickled Carrots Recipe

Pickled Carrots Recipe


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 


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.

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