Method
- 1 Slice the carrots in half lengthways, then in half on the diagonal.
- 2 Mix 250ml water, the vinegar, sugar, bay leaves, coriander seeds, peppercorns and cumin seeds in a saucepan.
- 3 Bring to a boil, then reduce the heat and simmer until all of the sugar has dissolved.
- 4 Add the carrots to the pan and cook for 5 mins, or until just fork tender, then remove the pan from the heat and leave to cool completely.
- 5 Cover and chill overnight.
- 6 It’s important to let the carrots chill for this length of time to ensure they are tenderised in the pickling liquid.
- 7 Enjoy with cheese and crispbreads.
- Average per serving
- Calories 27.0kCal
- Fat0.2g
- Saturated0.1g
- Salt0.05g
- Carbohydrates6.2
- Sugar5.9g
- Protein0.3g
- Fibre1.6g