Pickled baby carrots
(at time of publication)
- 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
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.
Make it gluten free: Check cider vinegar is gluten free.
Make it vegan: Use a vegan vinegar.
Great with cold roast meats or barbecue foods.
Nutrition Info (per serve)
Total fat 0g
–Saturated fat 0g
Dietary fibre 2g
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