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Pickled carrot
Preparation info
- Makes
600 g
- Difficulty
Easy
Appears in
Published 2017
Ingredients
375 ml 12½ fl oz 1½ cups 170
Method
- Combine the vinegar, sugar and mustard seeds in a small saucepan and bring to the boil. Stir the liquid to dissolve the sugar then remove the pan from the heat. Leave to cool then dress the carrot with a quarter of the liquid.
- Seal or cover and leave to pickle in the refrigerator for a minimum of 3 hours. The rest of the pickling liquid can be stored in the ref
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