Pickled Purple Carrot

• 8 baby purple carrots
• 80 ml (2½ fl oz /⅓ cup)

Bring a saucepan of salted water to a rolling boil. Clean and trim the carrots using a small knife, scraping around the top of the carrot to remove any dirt, then rinse under cold running water. Blanch the carrots in the boiling water for 30 seconds, then remove and plunge in iced water. Drain and pat dry with paper towel. Place the carrots in a medium vacuum bag with the vinegar, then seal in