Pickled baby carrots recipe

Ingredients

• 1 kg baby carrots, scrubbed and green tops trimmed to about 1 cm

• 150 ml white vinegar
• 150 ml verjuice
• ½ cup (110 g) sugar
• 1 tablespoon sea salt flakes
• 1 teaspoon caraway seeds
• 1 teaspoon fennel seeds
• 1½ teaspoons coriander seeds
• 4 cloves
• 1 cinnamon stick
• 10 sprigs thyme

1. To make the pickling solution, place all the ingredients in a large heavy-based saucepan, add 2 cups (500 ml) cold water and bring to the boil. Reduce the heat and simmer for 10 minutes to infuse all the flavours.
2. Place the carrots in a heatproof container with a lid.
3. Strain the pickling solution, discarding the solids, then pour the hot liquid over the carrots. Allow to cool to room temperature, then cover with the lid and store in the refrigerator. The pickled carrots will keep for up to 3 months.