Recipes - Pickles & Dips / Recipes - Vegetarian

Pickled carrots with mustard seeds & vinegar

It’s common for me to be inspired by one of Jamie Oliver’s cookbooks, but I don’t usually watch his TV shows – until now. The appeal of watching him make “Comfort Food” won me over and I’m now tuning in to drool over recipes like his ‘lobster mac & cheese’.

On a recent episode while making the most amazing fish and chips he demonstrated how to make pickled carrots. So the next day with Dutch carrots on special decided to pickle some carrots to learn if it’s as effortless as Jamie makes it look. To my surprise Jamie’s recipe doesn’t appear in his Comfort Food cookbook. So instead I took inspiration from different recipes online and came up with the one here.

Pickled carrots with mustard seeds & vinegar, recipe

Ingredients

  • A sterilised glass jar (a one litre jar the height of each carrot is a good size)
  • A large bunch of Dutch carrots or 5-6 standard carrots
  • 1 tsp yellow mustard seeds
  • 1 tsp good quality salt
  • A few black peppercorns
  • 2 cloves of garlic
  • 1 cup (250ml) of vinegar
  • 1 cup (250ml) of water (or enough to fill the jar)

Pickled carrots with mustard seeds & vinegar, recipe

Method

1. Wash the carrots. If you’re using standard ‘fatter’ carrots slice each one into 3-4 sticks.
2. Blanch the carrots for 10-15 seconds with boiling water.
3. Add the carrots to the jar with the mustard seeds, garlic & peppercorns.
4. Pour the vinegar into the jar and then add water to fill the jar, ensuring the carrots are covered.
5. Add the salt, pop the lid tightly on tightly and give it a good shake to evenly distribute everything.
6. Store the jar in the fridge and allow at least 48 hours for the carrots to pickle.

Pickled carrots with mustard seeds & vinegar, recipeHow to sterilise jars for pickling 

  • Wash jars and lids in warm soapy water and remove any original labels
  • Put the jars in a pan covered with water, bring to the boil, reduce the heat and boil for 10-15 minutes
  • Optional extra step – remove from the water and add the jars into the oven at 100C for 10-15 minutes

Live in Sydney and keen to learn more about pickling? Then consider taking a course at Marrickville’s Cornersmith Cafe & Picklery. Pickling really is on the rise – alongside our desire to know more about exactly what goes into the foods we eat.  This Inner West cafe is now catering for Sydneysiders with pickling and preserving classes.

Finally here’s a great article to tempt you to get pickling – ‘Sydney’s in a pickle‘.

By Feast Wisely

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5 thoughts on “Pickled carrots with mustard seeds & vinegar

    • Thanks – its really easy and there are loads of different recipes online that you can choose from depending on what spices you have a surplus of. For me it was mustard seeds – that’s why I chose this one…

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