Kylee Newton's Quick Pickled Carrots | Apple Cider Vinegar Recipe | Aspall
Carrots are a great thing to pickle and perfect for a quick pickle if you are impatient and don’t want to make them and then have to wait 3 weeks before eating them!
Ingredients
- 350ml Aspall cider vinegar
- 230ml water
- 115g Billington’s golden granulated sugar
- 1 orange juiced and zested
- 1 tsp Maldon sea salt
- 1 tsp coriander seeds, gently muddled
- 1 tsp black peppercorns
- ½ tsp chilli flakes
- ½ tsp yellow mustard seeds
- 400-450g carrots (if you can get the baby ones 10-13cm long with tops on) otherwise peeled and cut into batons or diagonal discs
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