Nigella Lawson's Quick-Pickled Carrots

Yield: 6 servings
Calories: 45
Rating:  This recipe has not been rated
SAVE PRINT
pickled-carrots

This quick pickling recipe can be applied to any vegetable. Carrots, beets, peppers – it’s up to you. It takes only two hours, and you never end up making too much. 

Ingredients

  • 2 large carrots, peeled
  • 3/4 cup apple cider vinegar or white wine vinegar
  • 3/4 cup cold water
  • 2 tbsp honey
  • 2 tsp sea salt flakes or kosher salt
  • 2 bay leaves
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 4 cardamom pods
  • 1 jar with vinegar-proof lid

Directions

1. Peel carrots and cut them into matchsticks. Put them into a nonmetallic bowl or large measuring cup.

 

2. Combine vinegar, water, honey, salt, bay leaves, mustard, and fennel seeds in a saucepan. Crush or crack the cardamom pods and put them in too.

 

3. Bring to a boil, then take the pan off the heat and stir to make sure the salt is dissolved.

 

4. Pour the liquid over the carrots and leave for about 1 hour to reach room temperature, then refrigerate for another hour before eating.

Watch The Video

This recipe was recently featured in The Truth About Zero Calorie Foods.

Your Video is Loading

Rating

This recipe has not been rated

Tried this recipe? Log in to DoctorOz.com to rate it and find more recipes just for you.

Rating

This recipe has not been rated

Tried this recipe? Share your rating below!

Love It
Like It
Good
Average
Poor