24 baby carrots, peeled and trimmed
1 1/2 cups white wine vinegar
1 1/2 cups water
1/3 cup caster sugar
1 long red chilli, seeded and finely sliced
2 cloves garlic, peeled
1 teaspoon fennel seeds
1 teaspoon coriander (cilantro) seeds
Goats curd / cheese
Olives and bread sticks, to serve
Olive oil for drizzling
A nice addition to an antipasto platter.
Note: Allow minimum 24 hours pickling time.
Pairs well with …..
Other cheeses, salami and cured ham
Hints and tips:
Add leftover pickled carrots to sandwiches or burgers.
In a large saucepan place the carrots, vinegar, water, sugar, chilli, garlic, fennel and coriander and bring to a simmer to dissolve the sugar.
Season with salt and pepper. Transfer the carrots and all other ingredients to a large sterilised jar* with an airtight lid. Cool to room temperature and then transfer to the refrigerator for 24 hours, or up to 1 week.
Serve with soft goats curd, olives and breadsticks.
*To sterilise; wash the jar and lid with soap and water, rinse and pat dry with paper towel. Place the jar and lid upright in a preheated oven at 120C (250F) for 20 minutes. Remove and use immediately.