I was feeling all cheffy when I made my chicken ballotine with roasted and pickled carrots. I had recently bought some purple carrots and thought this would be a nice way to showcase them.
Head straight on to the Recipe For Pickled Carrots ♥
A while back I noticed that one of my knife handles had cracked. I sent an email to the company I purchased it from but never heard back from them. And so I went onto the brand’s website and found a link to their local agent. They replaced the knife for me without it being an issue. A while later I happened to be on a site where I could see a list of company directors. The people who own the company I bought the knife from also own the company that imports the knives. As a wholesaler selling to the retail industry they get to set the price they supply their customers at. And in turn, the retailer sets a price that we, the consumer, pay. Given that they own a retail store they could in fact supply their own business cheaper than their opposition.
Today’s inspiration ♥ Recipe For Pickled Carrots ♥ can be found on Lavender and Lime Click To Tweet
To me this is unfair business practice and I would not be happy as a retailer to have to compete against my supplier. It has also made me look closer at all their prices before I buy from them. Something I had never done before. Usually I am not driven by price. To me it is the quality of the item I am buying that counts. Even when it comes to the fresh produce in my home. I have recently come across an organic fruit and vegetable supplier. Each week I get a list of what is available and I place my order. The box is then delivered to the local health store and I collect it from her. The produce is more expensive than my local shop, but I am supporting local farmers which is important to me. And the quality of the produce is amazing.
Click on the links for conversions and notes.
Pickled Carrots
Ingredients
- 125 mls apple cider vinegar
- 125 mls water
- 10 mls salt
- 10 mls fructose
- 5 mls coriander seeds
- 5 mls dill seeds
- 5 thin slices root ginger
- 2 carrots, very thinly sliced
Method
- Place the vinegar, water, salt and fructose into a sauce pan
- Stir over a medium temperature until the fructose dissolves
- Add the seeds and ginger and heat until just boiling
- Remove from the heat, add the carrots and set aside to cool for at least 3 hours
- Store in a sterilized glass jar and use as needed
Inspiration published on Lavender and Lime June 11:
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- 2017 – The Cutthroat
- 2015 – Red Wine Gravy
- 2014 – Helena’s Restaurant, Stellenbosch
- 2013 – Raspberry Sorbet
- 2010 – Make A Tart Challenge
Beautiful Tandy! I love supporting the local farmer’s, too when I can, but obviously I try to grow as much as possible! Through in some purple carrots but I am not optimistic, they aren’t looking great, we’ll see though!
As long as they taste good, and can be used, then it is perfect 🙂
I was literally just thinking about pickled carrots just now! I ate some on the weekend and they added so much flavour to a nourish bowl. And here is your recipe! 😀
Serendipity xx
This is a new concept to me, Tandy. I have never seen pickled carrots.
They are great for burger toppings 🙂
love pickled carrots! just had some with bbq ribs for lunch today, and the tang and crunch cut through the richness of the meat so well (:
They must have been perfect with the ribs!