These pickled carrots will be ready to eat in the morning if you do them the night before. They will last for a few months in the fridge. Try them on top of my fermented Vietnamese pancakes.
Ingredients
| 1 piece | Turmeric, fresh, 4cm (Main) |
| 1 piece | Fresh ginger, 4cm |
| 300 g | Baby carrots (Main) |
| ½ cup | Brown rice vinegar |
| ½ cup | Apple cider vinegar |
| 1 cup | Water |
| 3 | Star anise |
| ½ tsp | Salt |
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Directions
- Peel turmeric and ginger. Slice finely using a mandolin or vegetable peeler. Remove tops from carrots. Wash the carrots and halve them lengthways. Place turmeric, ginger and carrots in a large glass jar or jars.
- Place remaining ingredients in a small saucepan. Bring to the boil for a few minutes. Take off heat, cool slightly. Pour on to carrots, making sure they are fully submerged.
- Allow jars to cool. Cover with the lids or place a square of muslin over the top of the jar and secure with a rubber band. Leave overnight to pickle on the bench. The carrots will be ready to eat in the morning. If you used muslin covers, remove these and seal the jars with the lids. Store in the fridge for several months.
