Best ever Pickled Carrots
My Son is a disappointment to me in a culinary way, for despite the fact that he has eaten at more restaurants than I could possibly name, I am embarrassed to say, he is now fussy. As a 3 year old he was a nights entertainment at a good restaurant, where he would try the Parmesan cheese (his favourite) and judge if it was suitable for his tiny perfect palate. It would need to be Grana or if available a grating of Reggiano, (Parmegiano) on little plate of fresh pasta. This would amuse our fellow dinners.
Sadly, when he and tomato sauce were introduced they became inseparable. This now meant that it didn’t matter what he ate as long as the colours didn’t touch and there was sauce. This does not bode well at lovely restaurants, thus ending his career as a foodie. Today he is still on the fussy side and I am hoping that his palate will do a back flip and allow his inner foodie to re-emerge. Luckily I have other family and friends who are still interested in food so one of the things I like to have on hand is a simple pickle of Carrots that I use in salads, pop into sandwiches, eat with cheese or fashion into canapes with the help of other ingredients. They are easy. They last in the fridge for months and always taste good.
Salmon fillet with best ever pickled carrots & avocado salad
Here’s how to Best ever Pickled Carrots make them. I also make a 10 minute pickled carrots version too. Give these a try for an easy salad or sandwich add on.
- 4 large carrots, peeled and sliced
- 1 cup rice wine or white wine vinegar ( nice gentle vinegar like rice wine tastes better)
- 2 cups of caster (white) sugar
- 2 Tablespoons (approx) of ginger sliced or grated into sticks
- 2 Tablespoons of Sea salt flakes (or 1 Tablespoon table salt)
- Cut the carrots in ½ length ways and then in half again so you have 4 pieces, then slice into lengths and cut into matchsticks. ( If you do not have a slicer refer to my 10 minute pickled carrot recipe)
- Put the carrots into a colander and sprinkle with salt. Toss the carrots well to distribute the salt. Leave these to stand at room temperature for at least an hour or preferably overnight in the fridge.( in the colander sitting on a plate,to drain).
- Peel and slice the ginger and julienne ( fine matchstick slices looks best, if not as thinly as possible)
- Put the sugar and vinegar into a pot with the ginger (and other spices) and slowly bring to the boil, stirring occasionally. Turn down and simmer for a 2 minutes or until all of the sugar is dissolved and the liquid looks kind of shiny, just like a sugar syrup. Don't reduce the liquid, just boil and combine flavours. Set aside.
- Meanwhile wash the carrots under running water to get rid of the salt. Drain well, shaking or dabbing with kitchen paper to remove all the water. You can use a lettuce spinner for this too.
- Put the carrots into a container that has a tight fitting lid and pour over the warm vinegar mixture.
- The carrots can be used straight away but are better the next day or in the days after that when you want something to other dishes you are making. They should be sweet and sour all at the same time.
Because this takes out any excess water. It allows the carrot to soften and then absorb some of the pickling liquid. It also helps them keep. The less water in pickles the longer they will keep. Water encourages bacteria.
Always dig your carrots out of the container with a clean spoon
*You can slice these into julienne to put through salads and sauces
*These make a great addition to an Asian stirfry or noodle salad
*Use them as a garnish
*Use them to add spike and vinegar to a dull sauce
*These work in a Vietnamese chicken salad with lots of coriander, mint and peanuts.
*Use some of the pickling liquid to make a dressing with a little garlic and fish sauce added.
*Add to Mediterranean salads with cumin and parsley and mint.
*Use chopped in a Tuna sandwich they provide great texture and taste
*You can also pickle cucumber like this too. De-seed it first