Pickled carrots

Pickled carrots

By
From
Best Kitchen Basics
Makes
1 kg
Photographer
Petrina Tinslay

Pickling is an age-old generic term for preserving and salting and fermentation. Most things are ‘pickled’ nowadays using some form of heat and vinegar. However, nothing beats the complexity or taste of a naturally fermented product. The indigenous bacteria produce a delightful lactic sourness and also break down the cellular structure of vegetable matter to produce a pleasing crunch without the chew. These pickles can be served as a snack with boiled eggs or as something more substantial with freshly steamed mussels.

Ingredients

Quantity Ingredient
1kg large carrots, peeled and roots trimmed
40g sea salt
3 french shallots
1 teaspoon caraway seeds
1 teaspoon black peppercorns

Method

  1. Cut half the carrots in half lengthways and then into 5 mm slices, or leave them whole if you like. Put them in sterilised mason jars, along with the salt, shallots, caraway seeds and peppercorns.
  2. Juice the remaining carrots and top up the jars with the juice – add water if there is insufficient juice to cover the carrots.
  3. Put the lids on and turn the jars several times and then leave them in a warm, dark place for 1 week. Turn the jars over daily to keep the ferment even and active. Refrigerate for a month or two.

Note

  • This method works with many different root vegetables. Particularly pleasing results emanated from a bunch of celery.
Tags:
best
kitchen
basics
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best
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