Advertisement
Japanese Carrot Pickles
- Serves
4
- Difficulty
Easy
- Ready in
15 min
Published 2018
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.
Ingredients
300 g 10½ oz 250 ml 8½
Method
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe