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
- 250 ml rice wine or white wine vinegar nice gentle vinegar like rice wine tastes better
- 400 gm caster sugar white
- 2 Tablespoons ginger sliced or grated into sticks
- 2 Tablespoons Sea salt flakes or 1 Tablespoon table salt
Why salt and drain the carrot?
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