Pickled carrots are a great accompaniment to pate, cheese or in a leafy, full flavoured salad. They will keep for at least 1 month in the fridge and could even make a great gift for your foodie friends whne popped in a pretty jar. This recipe was created for us by local chef, Jack Greenall from Smoke and Thyme. Find out more at www.smokeandthyme.com
Makes about 12 portions
What you need
- 4-8 medium or large carrots
- 1 cup of sugar
- 1 cup of white wine vinegar
- 1 cup of water
- 3 pieces of star anise
- 1 tbsp fennel seeds
- Zest of 1 orange
- A thumb sized piece of ginger, finely chopped
What to do
- Using a potato peeler or a mandolin, cut carrots into thin ribbons or strips. Sprinkle with 1-2 tbsp of the sugar and leave to macerate for at least 30 minutes.
- To make the pickling liquor, place all other ingredients in a saucepan over a medium heat, and bring to the boil, whisking to dissolve sugar. Remove from heat, cover, and allow to cool.
- Once cool, strain out seeds/zest etc, cover carrots with pickling liquor and reserve in the fridge overnight.