Quick-pickled Carrots

Quick-pickled Carrots

You're out of pickles but in a desperately need some. This is a recipe you can use.

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2 H. 0 Min.
Chefs Special


For 1 jar
200ml organic apple cider vinegar
100ml organic fig vinegar
150ml water
100g sugar
20g rock salt
500g carrots
1 tbsp coriander seeds
2 bay leaves


Combine vinegar, water, sugar and salt in a pot and bring to the boil.

After the sugar and salt dissolves, transfer the mixture to a bowl and let it cool.

Clean the carrots and cut into very thin julienne strips using a mandoline slicer.

Put the carrots in a glass jar. Add coriander seeds and crumble the bay leaves over the top.

Fill the jar with the water-vinegar mix you made earlier. Make sure that it covers everything.

Cap the jars and leave them for 2 hours.