May 13, 2014

Once again we picked Julie’s brain from Julie’s Kitchen – Made With Love for an easy seasonal pickling recipe, and like always she was more than obliging.

Julie’s easy pickled carrots makes 2 x 350ml jars. Pickled carrots make a great low-fat snack, and add a certain something to a cheese platter. This is a simple way to preserve them at the peak of their freshness.

1. Prepare your jars

Wash two 350ml jars well in hot, soapy water, rinse well and dry. To sterilise them just before bottling the vegetables, preheat the oven at 150°C and line a metal baking tray. Place the jars upside down on the tray and heat in the oven for 5-10 minutes (the jars need to be hot when you bottle the vegetables). If you’re planning to eat the vegetables within a couple of weeks, just wash and dry but don’t sterilise the bottles.

2. Make a pickling solution

Combine the following ingredients in a saucepan:
•              1 cup quality white wine or apple cider vinegar
•              1 cup water
•              ¼ cup sugar
•              ½ tsp salt
•              ½ tsp cumin seeds (or coriander, fennel, celery or carraway seeds)

3. Prepare the carrots

Peel 3 large carrots and cut into batons. Place in the saucepan with the pickling solution and simmer for 2-3 minutes (the carrot batons must still be firm). Using tongs, transfer the carrot to the clean or hot sterilised jars, and add more pickling liquid to fill the jars and seal immediately. Refrigerate before serving.

Let us know how you and your family go when you try making it. You’ll find Julie at the Windsor Mall Market on the second, fourth and fifth Sundays of each month. Look out for her popular Indian Lime Chutney, and her new Ploughman’s Pickle and Lemon and Parsley sauce.

Expect more at Vermont

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