2 Minute Pickled Carrots

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.