Fills a 250ml Jam Jar
Super Easy
1 carrot, rinsed
100ml apple cider, white wine or distilled vinegar
50 ml water
10g sugar
3g salt
1 bay leaf
1 star anise
1 tsp fennel seeds, optional
Using a vegetable peeler, shave the carrot into thin ribbons. Reserve to one side in water while you make the pickling liquor. In a small saucepan, combine the vinegar, water, sugar, salt and spices and heat on a low temperature until the sugar and salt have dissolved. Pour over the carrots into a clean jam jar. Leave to cool and serve with a plant-based Pad Thai, recipe here.