Pickled baby carrots

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Bryce Carleton

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A jar of pickles makes a great gift, and these pickled carrots will be a welcome addition to any table.

Serves: 8

Time to make: 35 mins , plus 6 hours or overnight chilling

Ingredients

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500g baby carrots with trimmed tops, scrubbed and halved lengthways
½ teaspoon salt
8 sprigs of fresh thyme
¾ cup apple ciderhard ciderX vinegar
2 tablespoons honey
2 teaspoons mustard seeds

Instructions

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1 In a colander, place carrots. Sprinkle with salt and leave for 20 minutes. Rinse under cold water and pat dry. In a shallow dish, arrange carrots and thyme.

2 In a small bowl, combine vinegar, honey and mustard seeds and pour over carrots. Toss.

3 Transfer to a sterilised jar and chill for 6 hours or overnight. Eat within 3 days of making.

Variations

Make it gluten free: Check cider vinegar is gluten free.

Make it vegan: Use a vegan vinegar.

HFG tip

Great with cold roast meats or barbecue foods.

Nutrition Info (per serve)

Calories 45 cal

Kilojoules 190 kJ

Protein 1 g

Total fat 0 g

Saturated fat 0 g

Carbohydrates 10 g

Sugar 8 g

Dietary fibre 2 g

Sodium 150 mg

Calcium 20 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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