Pickled baby carrots
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
Total cost: $10.40 / $1.30 per serve
(at time of publication)
Ingredients
- 500g baby carrots with trimmed tops, scrubbed and halved lengthways
- ½ teaspoon salt
- 8 sprigs of fresh thyme
- ¾ cup apple cider vinegar
- 2 tablespoons honey
- 2 teaspoons mustard seeds
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Instructions
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 45cal
-
Kilojoules 190kJ
-
Protein 1g
-
Total fat 0g
-
–Saturated fat 0g
-
Carbohydrates 10g
-
–Sugars 8g
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Dietary fibre 2g
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Sodium 150mg
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Calcium 20mg
-
Iron 0.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
