Curry spiced baby carrots

These pickled curried baby carrots make a great snack, appetiser or salad topping.

4 cups (1L)

15m

Note: + Overnight soaking time

5m

Ingredients

  • 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

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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.