Prep Time

15 Mins

Cook Time

10 Mins


  • Ingredients

  • 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.