You can use any hard vegetable for this recipe: try green beans, beetroot or blanched cauliflower. The vegetables don’t require pre-salting, so you can just add them raw to the boiled brine.
Cut the carrots into
In a medium saucepan, heat the rice vinegar, ginger, coriander seeds, chilli flakes, salt and sugar. Bring to a boil and then add the carrots. Leave to cool completely and then refrigerate in a sterilised jar or covered container.
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