(nearly fills a one litre jar)
Store in the refrigerator and use as a crispy and tangy mouth cleansing garnish. I like to use it with white fish but also with scallops, scampi and salmon. In a more homely fashion I use it with cold roast lamb and also cheddar cheese.
450g carrots (trimmed, peeled and cut
slightly on an angle into 2mm thick rounds)
2 tsp finely julienned fresh ginger
1/2 red chilli (thinly sliced into rings)
185ml (3/4 cup) rice wine vinegar
125ml (1/2 cup) cider vinegar
60g (1/4 cup + 1 tbsp) sugar
8g (2 1/2 tsp) flaky sea salt
zest of 1 orange
- Place carrots into a large ceramic bowl. Pour boiling water over carrots to cover generously. Swish carrots around to separate pieces and leave to sit for 1 minute.
- Drain carrots and plunge into a large bowl of iced water to chill. Drain again.
- To make brine: Into a medium-sized pot place ginger, chilli, vinegars, sugar and salt and place over a medium heat to bring to a simmer, stirring to dissolve sugar and salt. Remove from heat.
- Add carrots and orange zest and stir well into the brine.
- Leave pickle to stand at room temperature uncovered till cool.
- Pour carrots and pickling juices into a sterilised 1 litre jar and seal with a tightfitting lid. Store in refrigerator for 24 hours before using. If refrigerated Carrot Pickle will keep for 3-4 months.
- Served chilled or at room temperature.