Curry spiced baby carrots
These pickled curried baby carrots make a great snack, appetiser or salad topping.
4 cups (1L)
Note: + Overnight soaking time
- 2 bunches Dutch carrots, trimmed, scrubbed, or baby carrots, peeled, halved lengthways
- 2 stems curry leaves, leaves picked
- 1 tsp curry powder
- 1 cup (250ml) apple cider vinegar
- 1 tbs salt
- 1 tbs caster sugar
Arrange the carrots and curry leaves in a 4-cup (1L) sterilised jar.
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.
Place pickles in the fridge overnight to develop the flavours. Once opened, store in the fridge for up to 1 week.