Carrot batons pickled in a hot sweet-sour brine of white wine vinegar, sugar and salt; crunchy and tangy after a couple of hours in the fridge. Serves 6.
about 3 medium300g
150ml
150ml
2tbsp
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | about 3 medium | — | |
| 2 | | 150ml | — | — | |
| 3 | | 150ml | — | — | |
| 4 | | 2tbsp | — | — | |
| 5 | | 1tsp | — | — |
Lay the carrots on the chopping board.
Carrots · 300 g
Cut them into batons about 8 cm long and 5 mm thick.
Pour the vinegar into the small saucepan.
White wine vinegar · 150 ml
Add the water.
Water · 150 mlAdd the sugar.
Caster sugar · 2 tbspAdd the salt.
Salt · 1 tspBring to a simmer over a medium heat, stirring until the sugar and salt dissolve.
Pour the hot liquid over the carrots, covering them completely.
Leave to cool for 1 hour.
Chill in the fridge for at least 2 hours, or overnight, before eating.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Lay the carrots on the chopping board.⏱ 5sResultCarrots |
| 2 | Carrotsstep 1 |  | Peel them and trim off the ends.⏱ 1 min 30sResultPeeled carrots |
| 3 | Peeled carrotsstep 2 | | Cut them into batons about 8 cm long and 5 mm thick.⏱ 3 minResultCarrot batons |
| 4 | Carrot batonsstep 3 | | Pack them upright into the clean jar.⏱ 30sResultCarrot batons |
| 5 | 150 ml | | Pour the vinegar into the small saucepan.⏱ 10sResultWhite wine vinegar |
| 6 | 150 ml | | Add the water.⏱ 10sResultVinegar and water |
| 7 | 2 tbsp | | Add the sugar.⏱ 10sResultSweetened vinegar |
| 8 | 1 tsp | | Add the salt.⏱ 5sResultPickling liquid |
| 9 | — | | Bring to a simmer over a medium heat, stirring until the sugar and salt dissolve.⏱ 3 minResultHot pickling liquid |
| 10 | Hot pickling liquidstep 9 | | Pour the hot liquid over the carrots, covering them completely.⏱ 20sResultCarrots in hot brine |
| 11 | — | | Leave to cool for 1 hour.⏱ 1 hrResultCooled pickled carrots |
| 12 | — | | Chill in the fridge for at least 2 hours, or overnight, before eating.⏱ 2 hrResultChilled pickled carrots |
| Total Time | 3 hr 7 min | ||
| Nutrient | Per serving |
|---|---|
| 41kcal | |
| 0.5g | |
| 0.1g | |
| 9g | |
| 7g | |
| 1g | |
| 427mg |
Carrot batons pickled in a hot sweet-sour brine of white wine vinegar, sugar and salt; crunchy and tangy after a couple of hours in the fridge. Serves 6.
What you’ll doYou will cut carrots into batons, pack them in a jar, pour over a hot sweet-sour brine of vinegar, water, sugar and salt, then cool and chill them.
