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Asian Spiced Pickled Carrot

Delicious Asian Spiced Pickled Carrots are a wonderful accompaniment to a poke, sushi or even a sandwich.
Prep Time45 minutes
Cook Time8 minutes
Total Time53 minutes
Course: Lunch/Dinner
Cuisine: Asian
Servings: 2 large jars

Equipment

  • 2 large or 4 small kilner jars

Ingredients

  • 1 kg carrots peeled
  • 2.5 cm piece fresh ginger peeled
  • 4 cloves garlic peeled & sliced
  • 1½ Tbls coriander seeds roughly crushed in a pestle & mortar
  • 2 lemon grass stalks
  • 2-3 red chillis sliced
  • 370 g distilling malt vinegar
  • 390 g water
  • 130 g rice wine vinegar
  • 160 g sugar
  • 2 tsp fine sea salt

Instructions

  • Begin with the jars. Wash well in hot soapy water and then rinse. Dry them well then place on a tray in the oven with the lids. temperature no more than 100°C/90°C fan.
  • Next cut the carrots into julienne. If you have a mandolin it makes the job very easy, however take care, a mandolin can be vicious. Slicing the carrots finely and then cutting into fine matchsticks takes longer but is an equally good option. Finely chop the ginger, I prefer to do this rather than mincing, I find the flavour is better. Chillis vary in heat, I suggest trying a little before you add it all to the brine. Cut the lemongrass into 3 and bash with the heal of a knife.
  • Place the vinegars, water, salt and sugar in a large saucepan. Add the remaining ingredients except the carrots. Bring to a slow simmer. Now add the carrots and bring to a slow boil. Simmer for a minute or two. remove from the heat. Have the sterilised jars ready. With sterilised tongs, place the carrots in the jars. Pour over the brine, making sure the carrots are submerged in the liquor. With a clean damp piece of kitchen paper, wipe around the rim of each jar. Attach the lids. Leave to cool then place in the fridge. Once the jars have been opened, eat within 10 days.