In a Pickle!
Quick Carrot Pickles Recipe
This is my quick pickle recipe!
Basic ratio - 1 water : 1 vinegar : 1 sugar
Ingredients:
- 2-3 medium carrots, julienned on a mandoline or shredded, or thinly sliced circles.
- 1 cup boiling water
- 1 cup white vinegar
- 1 cup white sugar
- 1/4 tsp salt
Method:
- In a clean sterilised glass jar pack the carrots so it’s compact. Set aside. NB: use a large jar or multiple small ones.
- To make the brine (pickling liquid), in a small pot on high heat, add salt, sugar, vinegar, boiling water and bring to the boil, stirring occasionally ensuring sugar has dissolved. As soon as it comes to the boil, remove from heat and carefully pour the hot brine directly over the carrots ensuring it has been completely submerged.
- Cool on bench for 30minutes, then secure jar with lid and chill in the fridge for at least an hour before consumption!
- Enjoy!
LisaDiepCook's Notes:
- Note: Ratio is a guide, once brine is made, adjust to your liking, too sweet, add a bit more water or vinegar tailor it to your tastebuds. Multiply recipe as required for large quantities (except keep salt the same)
- Pickles will last about a 1-2 weeks in the fridge.
- Feel free to mix in daikon or radish!
- I also like to throw in a few slices of fresh jalapeños for a bit of a spicy pickle.
