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Pickled Carrots & Onions in a Jar

Servings:           4-6
Cooking Time:  15 mins
Total Time:        30 mins

Download this Recipe (.pdf)

Ingredients

2 cups water
2 cups white vinegar (grape or wine)
¼ cup white sugar
½ tsp cumin seeds
½ tsp black peppercorns (whole)
½ tsp mustard seeds
½ tsp dried chilli flakes

2 onions
2-3 large carrots

Method

Peel the carrots and slice into finger size strips.

Peel the onions and cut each into eight wedges (from bulb end to tip).

In a large saucepan, bring the water, vinegar, sugar and spices to a boil and then remove from heat.

Submerge the carrots into the warm liquid and blanche for 3 mins.

Remove the carrots and place in a large pickling jar. Arrange the onion wedges around the carrots and fill the jar to the top with pickling liquid. Seal the jar and refrigerate.
Serve well chilled.

Serving Suggestions

Serve as a snack or as an interesting accompaniment to any meal.

Variations

Pickle lemons, cauliflower florets, chunks of beetroot, cabbage, green/red/yellow peppers or artichokes, sliced cucumber, celery sticks, whole mushrooms, brussel sprouts, baby corn, radish, green beans, cherry tomatoes or any vegetable of your choice!
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Banting/LCHF Carb Substitutes

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|  Quick Guide to Banting/LCHF  |  Chilli Hotness  |  Cooking Fats & Oils  |  Meat Doneness  |  Grow your own Herbs

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