Pickled Carrots

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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

  1. 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.
  2. 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.
  3. Once cool, strain out seeds/zest etc, cover carrots with pickling liquor and reserve in the fridge overnight.