1 pound baby carrots (washed, but not peeled, a little bit of green stalk left on if you like)
1/3 cup honey
1 ½ cups cider vinegar
2 tablespoons salt
¾ tablespoon mustard seeds
¾ tablespoon fennel seeds
¾ tablespoon black peppercorns
¾ tablespoon coriander seeds
1 dried hot chilli pepper
Bring a large pot of water to a boil; blanch carrots for 2 minutes. Drain and shock in cold water, drain and set aside.
In a medium pan, bring 1 cup water, vinegar, honey and salt to the boil.
Meanwhile, pack a sterilized (1 quart) jar with carrots. Remove pan from heat and add remaining ingredients. Ladle hot brine over carrots until just covered,
Seal jar and refrigerate.
I’ve only ever tried my hand at pickling shallots, these seem like a lot of fun!
I can not think why I had never made these before. They are totally gorgeous- they have a slight crunch and such flavour and easy to make. One day, you will make them and they will make you so pleased you did.