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.

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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!