Jennifer Joyce

Japanese Carrot Pickles

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

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.

Prep 10 minutes
Cook 5 minutes

Ingredients

  • 300 g (10½ oz) carrots (about 3)
  • 250 ml (8½ fl oz) rice vinegar
  • 2 slices ginger
  • 1 tsp coriander seeds
  • 1 tsp red chilli flakes
  • 1 tbsp sea salt
  • 50 g 2 oz) caster sugar

Method

Cut the carrots into 1.5 cm (⅝ inch) batons.

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.

© 2018 All rights reserved. Published by Murdoch Books.