Pickled baby carrots
Time to make: 35 mins , plus 6 hours or overnight chilling
(at time of publication)
Nutrition Info.(per serve)
500g baby carrots with trimmed tops, scrubbed and halved lengthways
½ teaspoon salt
8 sprigs of fresh thyme
¾ cup apple ciderhard ciderX vinegar
2 tablespoons honey
2 teaspoons mustard seeds
Total fat 0g
Saturated fat 0g
Dietary fibre 2g
1 In a colander, place carrots. Sprinkle with salt and leave for 20 minutes. Rinse under cold water and pat dry. In a shallow dish, arrange carrots and thyme.
2 In a small bowl, combine vinegar, honey and mustard seeds and pour over carrots. Toss.
3 Transfer to a sterilised jar and chill for 6 hours or overnight. Eat within 3 days of making.
Make it gluten free: Check cider vinegar is gluten free.
Make it vegan: Use a vegan vinegar.
Great with cold roast meats or barbecue foods.