Pickled Baby Carrots
with Thyme & Chilli | Serves 2+
These pickled baby carrots are not only nice to look at, they're also packed with mouth-watering flavour to complement your next dish. The addition of sliced chilli brings a welcome kick of heat to this super-easy and vibrant snack.
Ingredients
1 packet
Dutch Carrots
1
Red Onion
1
Long Chilli
1 packet
Thyme
Not included in your delivery
1 cup
white wine vinegar
1 tbs
white sugar
1 tbs
salt
1 cup
water
Utensils
Cooking Steps
• Trim green tops from Dutch carrots and scrub them clean (halve any thick carrots lengthways). • Thinly slice red onion and long chilli (if using).
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add carrots to the boiling water and blanch over high heat until vibrant in colour, 1-2 minutes. • Drain carrots and cool in cold water. • Transfer carrots, onion, chilli and thyme sprigs to a large sterilised glass jar.
• Return medium saucepan to high heat with the white wine vinegar, white sugar, salt and water. Bring to the boil and cook until sugar is dissolved, 1-2 minutes.
• Pour pickling liquid over carrots. Top up with more boiling water if necessary. • Cover with a lid and set aside to cool slightly. Refrigerate for 2-3 hours or overnight. • Serve pickled baby carrots as desired. Enjoy!
TIP: The pickles are best enjoyed the next day!
