Pickled Carrots
Make this quick pickle when you feel like adding another texture to your dish
Makes enough for: 1 batch pickles
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