Aspall Cyder - Cider and Vinegar

Kylee Newton's Quick Pickled Carrots

Makes 1 x 750ml jar

5 minutes

Cooking time
20 minutes

Carrots are a great thing to pickle and perfect for a quick pickle if you are impatient and don’t want to make them and then have to wait 3 weeks before eating them! These are great added to any salad, but try roasting to get those sharp vinegar tones but with a softer creamier texture. Delicious in a salad, or with labneh and flat breads and a mixture of other pickles.
  1. Make your brine* by placing all of the ingredients into a pan and gently simmer until the sugar and salt has dissolved and the brine has infused for 5 minutes. 
  2. Put aside to cool for 10 minutes.
  3. Wash the carrots and prep; 
    • If using baby carrots peel but leave on their stalk green tops.  
    • If using normal carrots peel and cut in to1cm thick batons, about 10-12cm in length (or the length of the carrot or jar height). 
    • Alternatively slice the carrots into ½ cm thick diagonal disc’s, however you want them presented when serving.  
  4. Arrange into your clean jar and top up with the warm brine, making sure the brine is completely covering the vegetables. Tap out any bubbles and top up with brine. 
  5. Quick pickles are usually ready to eat in 10-12 hours and need to be kept in the fridge. They can be stored like this up to 3-4 weeks.  

*Please note that the brine quantity will vary on the size of the carrots used, or how they are cut (if cut). Make enough to cover, working with a 3 part vinegar to 2 part water to 1 part sugar rati.

Kylee's tips for eating: After the carrots have pickled for at least 10 hours, remove from the brine and roast in a hot oven then serve in a salad of rocket, feta, toasted flaked almonds and a wheat like pearl barley or bulgar. Finished off with a lemony dressing, salt and pepper to season.