Quick Pickle Carrot Strips

These are a wonderful garnish on pretty much anything - but I ate them this weekend in large quantity on a BBQ pork ribs and beetroot dish I’d make. Pile these carrot strips up on top and they cut through the richness of the BBQ and add delicious sweet spiciness and a wonderful crunch. They’d be great on noodle dishes or on top of a big bowl of broth….. Or in a green salad!

Makes 1 small jar

1-2 large carrots
3 tablespoons of white rice vinegar
2 tablespoons water
2 tablespoons granulated sugar
1 large pinch of salt
1 large pinch of chilli flakes (or more if you like it spicy!)

1) First make your pickling liquor. Put the vinegar, water, sugar, salt and chilli flakes into a small pan over a low heat. Stir regularly as the sugar dissolves.

2) Meanwhile, peel the carrot and chop the top off. Then use a potato peeler to shave the carrot into long strips.

3) Once your pan of water, vinegar etc has been simmering for a couple of minutes, turn off the heat and put the carrot into the pan. This will soften the carrot slightly, but you’re not looking to actually cook the carrot.

4) Put the carrots and the pickling liquor into a jar and store in the fridge. You’ll need to fold and stuff the carrots into the jar, then pour the liquid over the top.

5) Eat as a garnish on anything you fancy! They are particularly good when combined with fresh coriander and sesame seeds.