Carrot Pickle

  • Carrot Pickle

Carrot Pickle


(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)

boiling water

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.