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Thread: Pickled Carrots

  1. #1
    Two_Sheds's Avatar
    Two_Sheds is offline Compost Everything...
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    Default Pickled Carrots

    It should work, shouldn't it?

    550g carrots, julienne or just sliced
    45g peeled and thinly sliced fresh ginger
    100g sugar
    500ml white wine vinegar (I'm going to try balsamic)
    1 tsp Salt
    1 tsp coriander seeds
    1 tsp mustard powder
    1 tsp mustard seeds


    Makes 3-4 jars
    Last edited by Two_Sheds; 20-08-2010 at 04:20 PM.
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  2. #2
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    Default

    Don't think I'd bother blanching the carrots - you want them crunchy, don't you?

  3. #3
    Flummery's Avatar
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    Default

    They do this in Japan with Mooli - or Daikon.

    Yep, should work.
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    www.vegheaven.blogspot.com Updated March 9th - Spring

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    Default

    this sounds really interesting - cant wait to hear how they turn out. was it a recipe you found or just an idea of your own?

    i've done pickled courgette and also cuke this year so this deffo appeals too....

  5. #5
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    If using balsamic vinegar, you might want to reduce the sugar just a bit, because that is sweet already....
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  6. #6
    Two_Sheds's Avatar
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    Default

    Good tip Hilary, thanks. I'd already halved the amount of sugar from the original (American) recipe that I'd adapted.

    I've eaten 2 jars already, they are nom nom
    Last edited by Two_Sheds; 20-08-2010 at 04:21 PM.
    All gardeners know better than other gardeners." -- Chinese Proverb.

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