PICKLED CARROTS

March 19, 2020 – devised this recipe on Day 2 of working from home during the COVID-19 crisis.  I pickled in great haste to preserve fresh produce.  Quantities provided are only guesstimates.

Ingredients

Carrots - 1 kg

Apple Cider Vinegar – 1 cup

Water – 1 cup

Vegetable Oil – 1 cup

Masala/Spice powder of your choice

Salt to taste

Vinegar – ¾ - 1 cup

Olive Oil – enough to top up the pickle jars

Cut carrots into small sticks. Like in my picture.

Mix 1 volume of water and 1 volume of apple cider vinegar.  I used 1 cup of water and 1 cup of apple cider vinegar (important not to be wasteful during the COVID-19 crisis). 

Bring to the boil in a small utensil.  Conserve your supplies and do this in batches.

Add a batch of carrots.  Make sure it is boiling – not a rolling boil but make sure it is boiling.

After 4 minutes, lift out with a slotted spoon and drain in a colander.

Repeat until you are done with the all the carrots.

Spread out a towel.  I covered the towel with kitchen roll.  This is not necessary.  A clean towel works just fine.  Spread out drained carrots in a single layer and dry them out.

Heat the vegetable oil in a pan, use any masala/spice powder of your choice, or combination of masala/spice powders and salt to taste.  Stir into the oil and cook until raw smell is gone. Add all the carrots. Stir well so that the carrots are coated with masala/spice and oil.  Add the white vinegar and bring to the boil.  Let it boil for about 2 minutes and take your utensil off the stove.

Transfer pickled carrots to jars and press firmly in, to fit as much as possible into the jars.  Run a knife down the sides of the jars and make sure that air pockets are released. Top up jars with olive oil.  

Check regularly across the next few days. The carrots will absorb oil.  Add more olive oil to top up jars.