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Method
Step 1
Arrange the carrots and curry leaves in a 4-cup (1L) sterilised jar.
Step 2
Heat a large saucepan over medium heat. Add the curry powder and cook for 30 secs or until aromatic. Add vinegar, salt, sugar and 1 cup (250ml) water. Bring to a simmer. Remove from heat. Carefully pour vinegar mixture over the carrot mixture. Seal tightly with a lid.
Step 3
Place pickles in the fridge overnight to develop the flavours. Once opened, store in the fridge for up to 1 week.
Prep time15 mins15 minutes, + Overnight soaking time
cups (1L)
+ Overnight soaking time
Ingredients
2 bunches Dutch carrots, trimmed, scrubbed
2 stems curry leaves, leaves picked
1 tsp curry powder
1 cup (250ml) apple cider vinegar
1 tbs salt
1 tbs caster sugar
Description
These pickled curried baby carrots make a great snack, appetiser or salad topping.
Method
Step 1
Arrange the carrots and curry leaves in a 4-cup (1L) sterilised jar.
Step 2
Heat a large saucepan over medium heat. Add the curry powder and cook for 30 secs or until aromatic. Add vinegar, salt, sugar and 1 cup (250ml) water. Bring to a simmer. Remove from heat. Carefully pour vinegar mixture over the carrot mixture. Seal tightly with a lid.
Step 3
Place pickles in the fridge overnight to develop the flavours. Once opened, store in the fridge for up to 1 week.
